Apple cider cupcakes made with real cider and fresh picked apples are now on the menu!
MCC is now partnered with the largest culinary network on YouTube! What an awesome team. Be sure to check out Tastemade's channel for amazing culinary vids.
What a better way to say happy birthday than surprising that special someone with a couture cake! With over 25 flavors, I'm sure we can oblige.
Oct 22, 2014
Oct 20, 2014
RASPBERRY CUSTARD TART
- Pillsbury Crescent Roll Dough
- Other Options:
- Shortbread Dough
- Vanilla Cookie Dough
- 2 C fresh raspberries, plus more for serving
- 1 1/2 C heavy cream
- 4 large egg yolks
- 1/2 C sugar
- 1 tsp. vanilla
- 1 tsp. almond extract
- On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 9 in. pie or tart pan. Freeze 15 minutes, or until firm
- Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
- Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 50 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes. Serve with fresh raspberries and the raspberry-caramel sauce.
- Couture in a Cupcake
Oct 16, 2014
Sep 30, 2014
My aunt got married this summer on the Carnival Cruise. After the ceremony, those sailing stayed aboard and enjoyed a cruise to the Grand Bahamas, Freeport and Turks and Caicos. I've always wanted to visit Turks and Caicos! The beautiful blue waters, the tropical fish swimming to shore, the pale pinkish sand, ugh I could have stayed forever. Honestly, coming from paradise back to the East Coast and watching the waters go from bright blue to grimey gray was a little depressing, but that just means I have to go back. I also got to spend a week in Virginia Beach which was an awesome unexpected get-away with my little sister. I got to see my aunt and cousin for the first time in almost a decade and meet my two beautiful baby cousins. If you are following me on Instagram, you've probably seen some of my summer pictures. But, for those of you who haven't done so yet, I thought I'd share some cool pictures with you guys.
|Pulling in to the Bahamas|
|Carnival Cruise- Cheerio Crusted French Toast for Brunch|
|Fish and Plantains in Freeport|
|Carnival Cruise- Shrimp Cocktail for lunch|
|Carnival Cruise- Breakfast on the water|
|A few of Carnival's Room Service selections|
|Breakfast in bed- Smoked Salmon platter and fresh melon|
|Carnival's Tea Time- Smoked Salmon Canope & Orange Herbal Tea|
|Carnival's Tea Time- Cucumber sandwich, strawberries and orange ginger cake with Orange tea|
|Grand Turks shopping center|
|Turk & Caicos|
|Froots (amazing smoothies) in Grand Turks|
|Woke up in the Bahamas|
|Places to relax on deck|
|Fresh cut coconut in Freeport, Bahamas|
|Curry Chicken and Rice|
|Carnival Cruise casino|
|Brunch- Man N Cheese w/ fried chicken|
|The most amazing banana cream pie I've ever had!|
|Chocolate fondue buffet with incredible fruit art|
|Carnival Cruise's Auditorium (Departure)|
Sep 22, 2014
Anywho, the baking kit definitely brought the AMAZING flavor of Auntie Anne's right to my kitchen. But, if you'd rather go from scratch, here's a great recipe from Alton Brown. To the Test Kitchen video, click below.
Homemade Soft PretzelsTotal Time:1 hr 55 min
Prep: 30 min
Inactive: 1 hr
Cook: 25 min
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe.html?oc=linkback
Here are pictures from the pretzels that I made using the baking kit.