Tag: Baking

How to Make a Perfect Chocolate Souffle

by in Holidays, Recipes, February 13th, 2014

A perfect rich-yet-airy chocolate souffle is the ultimate wow-factor Valentine’s Day dessert. But souffles can be intimidating, both for expert bakers and novice cooks. So we asked Pastry Chef Robert Parks, lead instructor of the Oregon Culinary Institute in Portland, for his no-fail, no-fall recipe, plus five top tips for souffle success.

1. Make a “cream-based” souffle: This is the key to Chef Parks’ no-fail recipe. Cream-based souffles include starch, which makes the souffle more stable and less sensitive to movement.

2. Use the right type of ramekin: deep and straight-sided.

3. Don’t overwhip or underwhip the meringue: It should be stiff but not crumbly or dry.

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How to Make Perfect Blondies — Big Game Sweets

by in Events, Recipes, January 26th, 2014

How to Make Perfect Blondies
For some, the big game next Sunday is all about the Seahawks and the Broncos. For others, who wins the football matchup is secondary to what’s on the game-day menu. While football-watching favorites like Buffalo wings and multi-layer dips are best made the day of the game, we like to zone in on make-ahead desserts. All that spicy, salty game-day food needs to be balanced out with sweet treats, and these hand-held blondies are sure-fire crowd-pleasers that take just 30 minutes to prepare. Even the die-hard chocolate fans at your party won’t be able to resist them.

Check out our step-by-step how-to for touchdown-worthy blondies.

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Homemade Pop-Tarts

by in Holidays, December 19th, 2013

How to Make Homemade Pop TartsBrown Sugar Cinnamon Pop-Tarts, my first taste of baked perfection.

I still remember those Saturday mornings and the faint scent of cinnamon drifting into my bedroom, waking me out of a deep sleep – the delicious smell of pastry being caramelized and the exotic scent of spice.

My mom, a die-hard coffee cake eater, would, on occasion, crave the breakfast treat of my generation. Sneaking into the kitchen before the sun came up, my mom would drop a Pop-Tart into the toaster and – voila! – fresh-”baked” perfection.

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Tyler’s Pistachio Biscotti — 12 Days of Cookies

by in Holidays, December 3rd, 2013

Pistachio Biscotti
12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs

Like the classic Italian biscotti, Tyler’s cookies are baked twice: first as whole logs and then as sliced pieces. The pistachio-filled bites bake into deliciously hard cookies that are fit for dunking. Pair the cookies with your morning coffee, or dip them in a mug of hot chocolate.

Get Tyler Florence’s Pistachio Biscotti recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.

Get more top holiday cookie recipes

Alex’s Linzer Star Sandwich Cookies — 12 Days of Cookies

by in Holidays, December 2nd, 2013

Linzer Star Sandwich Cookies
12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs

These holiday cookies make a beautiful gift, thanks to their pretty presentation. One of the essential steps in Alex’s recipe is creaming the butter and the sugar with an electric mixer for about 5 to 8 minutes. Don’t skimp on time, as the ingredients will get lighter and fluffier as you go. Sandwich the freshly baked cookies with raspberry jam and dust them with powdered sugar.

Get Alex Guarnaschelli’s Linzer Star Sandwich Cookies recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.

Get more top holiday cookie recipes

Ree Drummond’s Mint Chocolate Truffles – 12 Days of Cookies

by in Holidays, December 1st, 2013

Mint Chocolate Truffles
12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs

Ree’s truffle mixture of semisweet and bittersweet chocolate plus sweetened condensed milk and mint extract is so delicious you might be tempted to eat it with a spoon. A melted milk-chocolate coating gives the truffles a smooth finish. Decorate the tops with a sprinkling of coarse sugar that not only adds to their presentation but also gives crunch to every bite.

Get Ree Drummond’s Mint Chocolate Truffles recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.

Get more top holiday cookie recipes

Sweet and Savory Trend: Monkey Bread

by in Recipes, November 19th, 2013

Overnight Monkey BreadLast week we noticed how much Food Network fans loved our monkey bread post on Facebook, Twitter and Pinterest. So to keep this delicious shareable treat trending, we rounded up three more monkey bread recipes for you to snack on, starting with Alton’s Overnight Monkey Bread. Alton makes his buttermilk yeast dough from scratch and slathers it with a buttery brown sugar mixture that’s flecked with rosemary and raisins. Prep this sweet and savory stunner the night before a big holiday brunch and you’ll have a stress-free and satisfying pastry ready in no time the next morning.

Sticky Monkey Bread: Food Network Magazine’s recipe boasts a thick homemade caramel sauce that oozes between each ball of dough. Spiked with dark rum, the caramel sauce forms a crackly outer crust and mingles perfectly with a layer of toasted nuts.

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How to Make Candy Corn Hi-Hat Cupcakes for Halloween

by in Holidays, October 15th, 2013

Candy Corn Hi-Hat CupcakesHi-hat cupcakes are one of the most beautiful and decadent ways to enjoy a cupcake; while they can seem intimidating, they are actually very easy to make.

I am a big fan of surprise-inside treats and my cupcakes are no exception. These hat cupcakes hide a sweet fall-inspired surprise that replicates the colors of candy corn.

Find out what you’ll need to make these cupcakes

Switch Your Nutmeg

by in Food Network Magazine, October 1st, 2013

nutmeg
Ground spices lose flavor after about six months, but you probably won’t use a full jar of nutmeg that quickly. Buy whole nutmeg instead (it stays potent for two years) and grate just the amount you need each time. Use a fine grater and add the nutmeg sparingly — it will taste stronger than the pre-grated kind.

Pre-Crack Your Eggs

by in Food Network Magazine, September 24th, 2013

cracked egg

When frying eggs, crack them one at a time into a cup or small bowl — not directly into the pan. If the yolk breaks, you can save that egg for another dish. We pre-crack eggs for cookies and cakes, too, so we can pick out any bits of shell before they end up in the batter.

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