baking

No Bake Cookie

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No Bake Cookie

The classic no-bake cookie. This cookie has a simple chocolate-peanut butter flavor combo. It has a perfectly soft, chewy texture! These are some of the easiest cookies to make at home. Almost everyone has made some of these as a kid. These cookies are the fastest and easiest dessert for a fun family weekend dinner. This recipe has a little bit more cocoa and peanut butter than other similar recipes. I got this recipe from the Cooking Classy website.

 

Ingredients you’ll need

  • Sugar
  • Butter
  • Milk
  • Unsweetened cocoa powder
  • Vanilla
  • Quick Oats
  • Peanut butter

 

The Specific Steps

No-bake cookies are one of the easiest things to make. First, you’ll need to line baking sheets with parchment paper or have 29 cupcake liners laid out. You could also just lay parchment paper out on your counter or table at home. 

After that, in a 3-quart saucepan, mix up sugar, butter, cocoa powder, and milk. Then, heat that all up at medium heat, stirring frequently. Then when it reaches boiling point, stop stirring and let it boil for about a minute. 

Remove from heat and immediately add vanilla, peanut butter, and oatmeal. Make sure everything is blended up well. Next, put the mixture onto prepared parchment paper or into the cupcake liners scooping about 2 Tbsp for each cookie. A soup spoon would work well for this size of cookie. After scooping the cookies out onto your parchment paper or into the cupcake cups, let the cookies stand for twenty to thirty minutes and enjoy. 

 If you want the cookies to set faster, you can put them in the refrigerator in an airtight container. Enjoy!

 

Tips for No-Bake Cookies

Here are some very helpful tips for making No-Bake Cookies. 

  • The mixture needs to be heated to more than a simmer. The whole thing should be boiling or bubbling before counting down your 60 seconds. 
  • Quick oats are a must-have. If you don’t use quick oats the cookies won’t set up right and they won’t be as tender and soft. Also, they will have more water in them which will mess up the mix.
  • Sometimes if the cookies are too moist or wet, boil them for 15 seconds longer next time. If the cookies are too dry, do the opposite and boil the batter mixture 15 seconds less. 
  • You can choose what type of peanut butter you use too. Creamy or crunchy. I prefer crunchy. If you use crunchy peanut butter, add an extra ¼ cup of peanut butter because it will change the consistency of the batter if you don’t. 
  • Real butter is way better than margarine for these cookies because margarine adds an odd flavor that will affect the cookie. 

 

End Result

No-bake cookies are rich, chocolatey, soft, and sometimes gooey. These cookies are perfect for any season but especially summer when you just want a perfect, chocolatey cookie but it’s too hot to turn the oven on. Everyone will always love these cookies! You can make them gluten-free and vegan. You can experiment by adding different extras like butterscotch chips or raisins to add to the flavor!

 

Would You Rather: traditional cookies or vegan?

shermtif000 Uncategorized , , , , , 0 Comment
Decorative

Imagine biting into a soft warm cookie, and allowing the sweet chocolaty flavor to melt on your tongue. On the site “Chow”,  Christine Gallary told us how to make chocolate chip cookies. Down below is the recipe and some tips, tricks, and my judgment for these cookies. Here is likewise the site that I discovered these cookies on, https://www.chowhound.com/recipes/chocolate-chip-cookies-30464. Another feature we will explore is from Robin Robertson from “Party Vegan: Fabulous, Fun Food for Every Occasion, “. Come with me as we discover which one is better than the alternative one and if we should continue doing the same traditional manner or if I should try to be vigorous. 

You should include your little twist in recipes. For this recipe, I wanted to do something other than typical regular chocolate chips. So I replaced them with candy corn. Which I think is prettier than the other ones and, it had a Halloween feel with it. One of my family members does not like chocolate, so I thought they could enjoy it as well. You, too, can substitute the chocolate, and you can do it with more than just candy corn. Swap it with marshmallows, conversation hearts, supermini brownies, fruits, and many more. 

I admire the way they presented the cookie recipe in the instructions. The recipe was super simple to follow too! The cookies smelled super good. While they were cooking, my mouth was watering from the smell. When I took a bite of the cookie, it melted in my mouth and tasted wonderful. It was certainly good.       

Next up is Party Vegan’s article. The cookie tasted unusual, and it had a strange taste from my point of view. This cookie doesn’t taste like a typical cookie. I was truly eager to make it, but it just tasted gross. I was very disappointed. It just tasted like a ripoff. Also, they didn’t alter the recipe ingredients that much, even though it changed the taste. It was crumbly too and was not soft or chewy. 

Personally, between the two recipes, I think you should make the first one by Christine Gallary because it is just simply a yummy cookie. If you like crunchy cookies, then the article from Party Vegan is for you, but if you like soft and chewy cookies, the article from Christine Gallary is for you. As you can see, there are lots of other kinds of cookies, so you should get out of your comfort zone and try to make different cookies.

Trending new brownie flavors you may like to try!

olsonoli000 Uncategorized , , , 0 Comment
Trending new brownie flavors you may like to try!

Did you know that there is not just one brownie flavor? Here’s a list of a few new flavors. That you should go try!

Ice cream sundae brownie, chocolate chip brownie topped with a scoop of vanilla ice cream, hot fudge, and rainbow sprinkles- to me in my opinion it sounds like there is too much in one and it would be super sweet to me. So it probably would not be my favorite but I would still try it. 

Next, is a S’mores brownie topped with marshmallow glaze, melted Hershey, and graham cracker crumbles- I think this one would be interesting, good but interesting. I think it would be interesting because there is just a lot you could compare it to. Does it taste like a regular S’more or does it taste like creamy S’more’s ice cream? But I would probably try it. 

This one is called Strawberry shortcake brownie, this one just sounds disgusting to me, let’s see what’s all in it though. This Strawberry Shortcake Brownie is topped with creme fraiche, whipped cream, and macerated strawberries. This is one I do not think I would care about trying. It doesn’t sound like my favorite. 

This next one is called Maple Bacon Brownie, in it, it’s topped with maple glaze and crumbled bacon. I would try this one. I think it would be pretty good because the Maple bacon doughnuts are pretty good and I think it would be similar to that, just chocolatey.  

The next one is flavored “Cookie’s n Cream ”- bakers.com This one is a chocolate glazed brownie, topped with crushed Oreos, Cream cheese, and whipped cream. I think that it sounds like Blondies with an Oreo in the middle (if you haven’t had it before you should try it.) The Blondies with Oreo are good so I think this would be good too. I am a little bit confused though because in the article, for this specific brownie it just says cream cheese so is it like frosting or a block of cream cheese on top? Those were all the flavors. What one(s) would you try? 

 

Let’s talk about food science,

Typically when you are making Brownies especially you usually use unsalted butter or food oils stated Daniel Strats. Although there is a baker, food science perspective, who works at ‘Strats’ Food. He and the workers at Strats food use Margarine, shortenings, and oils. It says in the article that these few ingredients are “outstanding” substitutes for butter and food oils. It also says that when making brownies and the recipes ask for butter he says that margarine is a less important option, due to the typical brownies’ use of ingredients, which imparts the intense chocolate flavor. 

 

Brownie Creaming Tips

Most brownies are made with a creaming method, Daniel from ‘Strats’ explains that the dry ingredients in the recipe are blended without the liquid ingredients. Then without the dry ingredients, you combine the liquid ingredients. When blended, the liquid and dry ingredients are mixed to cream together. This step provides for lubrication and air entrapment to achieve a post-baked brownie that delivers on a chewy yet airy texture.- bakers.com 

These are some brownies you can try and a few steps you can follow to make them airy and soft. I found this article on Bakers.com. 

Christmas recipes

nielsaky000 Uncategorized , , , 0 Comment
Christmas recipes

Peanut butter blossoms

For this recipe, you will need 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 4 ounces (1 stick) butter, at room temperature,
½ cup smooth peanut butter (or other creamy nut butter), ½ cup granulated sugar, plus more for rolling, ½ cup light brown sugar, 1 large egg, 1 tablespoon milk, half-and-half, oat milk or nut milk, 1 teaspoon vanilla extract, nonstick spray or vegetable oil for cookie sheet (optional), 5 dozen (one 11-ounce package) Hershey’s Kisses, the foil removed.
Instructions

First, sift together flour, baking soda, and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar, and light brown sugar. Add egg, milk, and vanilla, beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour. Then, preheat the oven to 375 degrees. Spray, oil or line a cookie sheet with a nonstick liner and set aside. Roll the dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls. Lastly, roll cookies in sugar and place 2 inches apart on the cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into the center of each cookie, allowing it to crack slightly. Return to the oven until light golden brown, 2 to 3 minutes. Remove from the oven, cool completely, and store in an airtight container.

Homemade eggnog

For this recipe, you will need 6 large egg yolks, 1/2 cup granulated sugar, 1 cup heavy whipping cream, 2 cups of milk, 1/2 teaspoon ground nutmeg, a pinch of salt, 1/4 teaspoon vanilla extract, ground cinnamon for the topping.

Instructions
Whisk the egg yolks and sugar together in a medium bowl until light and creamy. In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until the mixture reaches a bare simmer. Then, add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time to temper the eggs. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools. Remove from heat and stir in the vanilla. Pour the eggnog into a pitcher or other container and cover with plastic wrap. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired. Store the homemade eggnog in the fridge for up to one week. After one week, the eggnog will most likely go bad.

How to make a homemade cake from scratch.

warbubry000 Uncategorized , , , , 0 Comment
How to make a homemade cake from scratch.

 The ingredients 

 

1/2 cup unsalted butter, softened (plus extra for greasing the pans)

1 1/2 cups sugar

3 large eggs

2 1/4 cups all-purpose flour

1 teaspoon salt

3 1/2 teaspoons baking powder

1 1/4 cups whole milk

1 teaspoon vanilla

2 1/2 cups buttercream frosting, such as basic buttercream

 

The equipment

2 9-inch round cake pans

Stand mixer or a hand mixer

Cookie scoop or measuring cup, for dividing the batter

 

Steps

  1. Preheat the oven to 350 degrees
  2. Mix together the flour, baking powder, salt and then set aside
  3. Prepare that pans:get your 2 9-inch pans with butter put a small amount of butter into the microwave for 15-20 seconds until melted. When melted rub on the inside bottom of the pan and on the sides.
  4. Beat the butter and sugar until fluffy and light. Cream together for about 3 to 5 minutes on medium spread.
  5. Add the eggs one at a time. Beat until the batter is smooth and creamy looking. Adding the eggs one at a time gives them a better chance at incorporating into a smooth batter. Be sure they are room temperature so the batter does not appear clumpy.
  6. Beat in half of the dry ingredients. Add the sifted dry ingredients with the mixer running at low speed. Continue to mix until smooth and no clumps.
  7. Addi in the milk and vanilla by adding small splashes at a time. Sso it does not clump or get over mixed.
  8. Add in the remaining flour mixture until smooth and fully mixed so you can not see any flour. When done mix around with a spatula to make sure there is no more flour at the bottom.
  9. Divide that batter into the cake pans. Use a scale to divide the cake batter into the pans and make sure not to fill the cake pans to high you may think you need to add more but you don’t 
  10. Smooth the top with an offset spatula.
  11. Bake the cake for 25-30 minutes. And then check it with a toothpick to make sure it is fully cooked if not put in for another 5 minutes.
  12. Take out of the oven and put on a heat safe surface and let cool for 15 minutes.
  13. Flip the rounds out of the pan, remove the parchment lining, and flip right-side up to cool completely. 
  14. Frost the cake with buttercream. Information on how to make buttercream.

 

          

            How to make a very easy and fast homemade buttercream.

 

 The ingredients 

3 cups of powdered sugar

⅓ cup of softened butter

1 ½ teaspoon of vanilla extract

1-2 tablespoons of milk

 

Steps

  1. In a medium bowl, mix powdered sugar and butter with a spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
  2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Making A Cake

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Cakes can go from being very simple to make to very hard to make. They can be 1 layer or 20 layers. The thing that most matters are it’s taste and appearance. First, I am going to go over a couple of tips for making a delicious cake, then there will be a delicious recipe to make a very great chocolate cake down below.

Tips:

-If your cake is layered, make sure the layers are even

-Once you pull the cake out of the oven, make sure to let it cool down before you frost it or else the frosting WILL melt

-Take your time

-Make sure you are using the correct things to bake and frost it

-When you take it out of the oven, put a toothpick in it and pull it out  if it has batter in it, the cake is not finished and it needs to go in longer

-Preheat the oven while you are making the batter because then it saves a lot of time

-Make sure you butter the pan

 

Making the Cake:

Prep Time is about 15 minutes, cook time is about 35 minutes, the total time is 50 minutes. This recipe makes about 16 servings.

What you’ll need

~ 4 Eggs

 

~ 1 ½ Cups of Buttermilk

~ 1 ½ Cups of Warm Water

~ ½ Cup of Vegetable Oil

~ 2 Tsp of Vanilla Extract

~ 1 ½ Tsp of Salt

~ 1 ½ Cup of Unsweetened Cocoa Powder

~ 3 Cups of Granulated Sugar

~ 3 Cups of All-Purpose Flour

~ 1 Tbsp of Baking Soda

~ 1 ½ Tsp of Baking Powder 

(You will also need flour and Butter for coating the pan so the cake doesn’t stick)

Steps

1~ Preheat the oven to 350 degrees, then butter and coat 3, 9 inch round cake pans with flour. Make sure to get it on the WHOLE inside of the pan.

2~ In a stand mixer, mix salt, cocoa powder, sugar, flour, baking soda, and baking powder until combined.

3~ Add the eggs, buttermilk, water, vegetable oil, and vanilla. Beat them together until it is smooth looking.

4~ Divide the batter into the 3, 9 inch dusted pans. Make sure they are each even. 

5~ Put in the oven for 30-35 minutes.

6~ Once the time is done, stick a toothpick into the cake to make sure it is fully baked. If the toothpick comes out gooey, put the cake in for longer. If not then take it out and let it cool down.

7~ If you prefer frosting, then there will be a frosting recipe down below, if not then just layer the cakes and enjoy!

Also you can follow this vanilla cake recipe if you prefer that instead

Moist Chocolate Cake Recipe

Vanilla Buttercream Frosting Recipe

The prep time for this recipe should be about 2 minutes, it should take about 6 minutes to make, and 8 minutes overall. It makes about 12 servings.

What you’ll need

~ 3 Cups of confectioners/ Powdered Sugar

~ 1 Cup of Butter

~ 1 Tsp of Vanilla Extract

~ 1 ½ Tbsp of Heavy Whipping Cream

Steps: 

1~ In a stand mixer using a whisk, mix sugar and butter for about 3 minutes.

2~ Add vanilla and cream and mix for 2-3 more minutes.

3~ You are now ready to frost your cake!

How to Frost Your Cake

There’s a lot of different ways to frost your cake. You could make designs or just leave it plain. If you have frosting tips then use those. If not then it would probably be a better idea to use a rubber spatula so then you can spread the frosting evenly throughout the cake. If you want, then you can also dye the frosting a different color using food dye.

You can also follow this recipe for a different type of frosting

Enjoy!

Harry Potter Inspired Recipes!

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ButterBeer

Butter Beer is one of the most common recipes and treats in the wizarding world. It is really tasty! Plus it is really easy to make! You can serve it frozen or liquid. Prep time is 10 minutes, and the total amount of time it should take is 60 minutes if it is frozen but only about 10 minutes if it isn’t frozen. It makes about 4 servings.

 

What you’ll need:

-Cream Soda

-¼ Cup of Butterscotch Syrup

-1 Cup of Heavy Whipping Cream

-2 Teaspoons of Vanilla Extract

-¼ Cup of melted butter

-2 Tablespoons of Sugar

 

Steps:

1~ Combine the cream soda and butterscotch syrup in a bowl and stir it.

2~Now, beat the heavy whipping cream in a stand mixer (or however you prefer) and beat until it forms a peak. 

3~ Once the whipped cream is formed, add the sugar and vanilla. Once mixed, stir in the melted butter.

4~Put the cream soda and butterscotch mixture into cups and add the whipped cream on top.

5~ Enjoy!

 

Chocolate Frogs

Chocolate frogs are very simple and very delicious. They are very famous for having cards with wizards and witches on it.  It takes about 7-10 minutes to prepare. Then it takes about 1-2 hours to freeze. This recipe should make about 16 frogs. 

 

What You’ll Need:

-Chocolate frog molds

-2 Cups of Chocolate

-8 Tablespoons Heavy Whipping Cream (You might not need it all)

 

Steps:

1~ Combine the chocolate and heavy whipping cream together in a bowl and put it in the microwave for one minute and stir

2~ Put it in one minute at a time until it is fully melted.

3~ Pour the melted chocolate into the chocolate frog molds.

4~ Place the filled chocolate frog molds into the freezer for 1-2 hours or until solid.

5~ You now have delicious chocolate frogs.

 

Harry Potters Birthday Cake:

This is a classic. The point of this cake is for it to look messy yet professional. Even though it looks messy, it is still very delicious. Prep time is 20 minutes. Cook time for the cake is about 28 minutes. So the total time of making it will take about 48-50 minutes.

 

What you’ll need:

-1 box of chocolate or vanilla cake mix

(if you want then you can make your own cake)

-3 Eggs

-½ Cup of Vegetable Oil

-1 ⅓ Cups of Water

-1 ½ Cups of Softened Butter

-1 ½ Teaspoons of Vanilla Extract

-6 Cups of Confectioners Sugar/Powdered Sugar

-3 Tablespoons of Milk

– Red, Green, and Blue Food Coloring

Steps:

1~ Preheat the oven to 350 degrees fahrenheit. Put wax paper in the bottom of 2 circle pans and grease with butter, cooking spray, or oil.

2~In a bowl, combine the cake mix, eggs, vegetable oil, and water. The amount of each ingredient could vary depending on your cake mix.

3~Pour the batter into the two pans and pour it about halfway  and make them even. Place it in the oven for 28 minutes.

4~ While the cake is in the oven, combine the butter, vanilla, confectioners/ powdered sugar, and milk. This will be your frosting.

5~Seperate about ½-1 cup of the frosting into a seperate bowl and add the green food coloring until you get your desired shade.

6~Now, add about 1-2 drops of the blue food coloring and a lot of red until you get your wanted shade of pink.

7~ Layer the cakes on top of each other by adding the pink frosting in the middle. Then cover the whole cake with the pink frosting. ( You can do as much or as little as you want as long as it covers the whole cake with pink frosting)

8~Now carve the “cracks” made by hagrid to make it look more realistic.

9~Put the green frosting into a plastic bag and cut a smallish hole at the top so then you are able to write the words “Happee Birthdae Harry” with the frosting.”

 

Sherbet Lemon

Sherbet lemons are one of Albus Dumbledore’s favorite treats! Prep time is 20 minutes. Cook time is 20 minutes. Which means that the total time for this recipe is about 40 minutes. This recipe makes about 20 individual candies. 

 

What you’ll need:

-1 Cup of Granulated Sugar

-¼ Teaspoon Cream of Tartar

-½ Cup of Water

-1 Teaspoon of Citric Acid and ½ Teaspoon for Coating

-Yellow Food Coloring

-½ Teaspoon of Lemon Extract

-½ Cup of Confectioners/ Powdered Sugar

 

Steps:

1~Prepare a place where you can grease it so things will not stick to it.

2~In a small pot, add water, sugar, and cream of tartar. Place it over medium heat. Once the bubbles start to become thick, check the temperature.

3~The temperature should be at around 300-310 degrees fahrenheit. Once it reaches that temperature, take it off the heat and add the yellow food coloring, the lemon extract, and the 1 teaspoon of the citric acid.

4~ Now, you can start shaping it to whatever you want it to be. ( if the candy ends up too hard, place it into the oven until it is soft.)

5~Now you can coat the candies with the citric acid and wrap it into parchment paper/ wax paper.

 

I hope you enjoy these delicious Harry Potter inspired recipes!

Tips and Tricks for Baking

macphrac000 Uncategorized , , 0 Comment

We all love at least one dessert. I mean I love to make them. Well, making them I have made many mistakes like greasing the pan. That is a little mistake but can lead to a big problem. So I am going to help you so you hopefully don’t make the same mistakes that I did.

Preheat the oven

Before you do anything make sure to preheat the oven. If you don’t you will have brownies that are ready to go in the oven but the oven is not hot enough. 

When the oven is hot enough you will only want to open the oven door twice. Once when you put whatever you are making in the oven. Then the second time when you are pulling it out. Every time you open it, it lets out all the warm air and cold air goes in. So then the oven has to reheat itself. Which should not take very long since the oven has been preheated. If that happens every ten minutes whatever you are baking will never get baked. This brings me to the temperature your ingredients should be.

When Mixing and Measuring 

Next, when you are mixing your ingredients all your ingredients need to be around room temperature. Which is about 68 – 70 degrees Fahrenheit. This is important because if you have melted butter and cold milk the butter is going to solidify itself because the butter is becoming cold again. You do not want that to happen because then when you are trying to mix the ingredients it will be really hard because every other thing is liquid but the butter. When everything is around the same temperature your milk can’t help the butter solidify. 

Another thing is always to be careful when measuring your ingredients. Make sure that when you are measuring that your ingredients are full but not packed down. The only time that you should pack down the thing you are measuring is if the recipe says you should. When a recipe says about one cup that means that they did not fully pack down whatever they are measuring. 

When you are getting ready to make something you should always pick out a dish or pan as one of the first things, here’s why. When picking out a dish or pan you want to make sure that it is the right size. You don’t want a pan or dish that is too small so the batter is overflowing, but you don’t want a pan or dish too big so the batter doesn’t cover it. This brings me to what color your pan or dish should be.

You also want to see if the pan or dish is light or dark. If the pan is dark you probably want to cook it for a little less. The dark pan will absorb the heat more than light will. So if your pan is light you will want to turn up the temperature or cook it for longer. So if I have a white pan full of brownie batter and a navy blue pan full of brownie batter. I will probably put the navy blue one on the bottom shelf and the white one on the top shelf. I can now cook both of them at the same time. You will want to take out the navy pan before the white pan though.

Always follow the recipe 

Next when you are baking do not try to double a recipe. What you want to do is measure and stir separately then cook in different pans. Here’s why you don’t want to. It would suck if you had started to make this great cake and when you decide to double it and then you add too much flour.  Well, when you are mixing them in different bowls you won’t have this problem because you can just scoop up the flour. Also if you are pouring the recipe which you doubled into a pan you have to guess how much to put in the pan but if you just make them separately you won’t have to do that. 

Another thing that I have learned the hard way is to make sure to read your recipe many times before making anything.  One time my brother and I decided to make a cake and we started to read the recipe but did not finish. It said to add salt but to mix in a teaspoon in with the glaze. Instead, my brother and I mixed a tablespoon in with the cake. I think we put more than a tablespoon in by accident. So the cake was very bitter but at the same time, it was sweet. 

Also, make sure you are using measuring cups. The one time my sister and I didn’t, we messed up the shortcake super badly.  My sister switched around the cake flour and the powdered sugar so we had more cake flour than we did sugar so make sure to measure your ingredients and read the recipe.

Now that you have learned all about my mistake and what happens if you do make them. I hope that you don’t end up making them. So the next time that you decide to make something you should try these tips and tricks out.

 

What are Cronuts?

hauthsar000 Uncategorized , , , 0 Comment

When I first heard the word and description of cronuts I was amazed and I am so excited to tell others like you about them! Cronuts are a croissant and donut in one it has the texture of a croissant and shape and toppings like a donut. You may find cronuts in bakeries or cafes. 

 You should read this article to learn about why cronuts are such amazing treats or if you are interested in baking to find a new recipe and it’s culture.

                        

 How it came to be…

 In 2013, bakery owner Dominique Ansel created the pastry out of dough similar to a croissant with flavored cream inside. The Cronut was introduced on May 10, 2013, at Ansel’s bakery, Dominique Ansel Bakery, in New York’s Soho neighborhood. These delicious treats soon became very popular and the bakery soon saw hundreds of people lining up to get their hands on the delicious treats called cronuts. Traffic to the bakery’s website increased by more than 300 percent. A star had been born.

And How did he do it all?

Every batch of cronuts he made took around 3 days to prepare! Day one- mixing the dough and leaving it to sit/rise overnight, Day 2- Butter is incorporated and hundreds of dough are layered together for it to rise again, Day 3- the dough is cut, formed into the Cronut shape, and left to rise again. Once each has tripled in size, Cronut by Cronut is fried in grapeseed oil, filled with cream, rolled in sugar, and finished with a glaze.

In his bakery, the daily cronut output is about 360! Also on an average day, there are 60-100 people in line for a cronut. Ever since he started selling this magnificent treat he comes out with a new flavor of filing. Such as Sweet Clementine Ricotta, Peanut Butter Rum Caramel, Lemon Maple, and Brown Sugar Rhubarb. 

Cronuts now:

 Ansel’s first international bakery opened in Tokyo in 2015, and another international outpost—this time, in London—will open this summer. Thus the Cronut, for all its imitations, iterations, and bidding wars, shows no signs of stopping. 

 https://www.cntraveler.com/stories/2016-05-09/the-complete-history-of-the-cronut

Now the fun part:

Here is one of the more current recipes.

5 hours 14 servings 240 calories

  • 2 ¼ teaspoons of active dry yeast
  • 1/2 cup warm water 
  • 1 teaspoon fine salt
  • 2 1/2 tablespoons white sugar, or more to taste
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/8 teaspoon freshly grated nutmeg
  • 1 pound all-purpose flour
  • 12 tablespoons butter at room temperature, divided

Instructions:

  1. Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk the mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto the mixer.
  2. Attach the dough hook to the mixer and knead on low speed until the dough comes together in a ball and becomes soft and sticky, about 3 minutes. The dough will stick to the hook and pull away from the side of the bowl.
  3. Transfer dough to a floured work surface, knead 2 or 3 times and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let the gluten relax.
  4. Remove dough from the refrigerator, unwrap, and dust lightly with flour. Roll out into a 9×18-inch rectangle about 1/4 inch thick. Evenly spread 6 tablespoons softened unsalted butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread the remaining 6 tablespoons of the unsalted button on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel and refrigerate 20 to 30 more minutes for the butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
  5. Return dough to the floured work surface and pat very gently into an 8×14 rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8×14-inch rectangle again. Keep edges of the rectangle as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
  6. Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate another half of dough until needed.
  7. Use a sharp 3-inch circular cutter to cut 8 circles of dough from a piece on the work surface. Use a 1-inch size cutter to cut the donut holes out of the dough circles.
  8. Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto the prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.