View allAll Photos Tagged baking
SO GOOD! This picture isn't too special, but I wanted to share it. :)
I'm not much of a cook.
Actually, I'm pretty hopeless. (Ex. I messed up Rice-O-Roni and I once burnt milk and it spilled over the top and Kevin sat there and laughed at me..)
Anyway, I bought a huge bag of potatoes and winged a recipe that my roommate used.
It turned out wayyy better that I expected! I'm so proud. LOL!
Here is what I did:
-Wash & dry potatoes
-Individually wrap in foil
-Place in 450 degree oven for 1 hr & 30 min
-Take potatoes out & squeeze gently to make sure that they're mushy inside
-Split potato in half and scoop out the inside
-Set the skins aside and place the potato internals in a large bowl
-Add butter & sour cream to taste
-Add any kind of cheese you like
(I used mozzarella string cheese and yes I stood there piecing it apart..lol)
-Mix together well & place the mix back into the skins
-Place potatoes on a baking sheet & into the oven. Bake for another 20 min or until parts of the top are browned.
happy cooking everyone :)
I made cakes today, yes they don't look the most amazing cakes ever but hey considering my cooking skills (I burn toast and baked beans regularly) they're not bad. :D
One of our favorite traditions is to build a delicious gingerbread house for Christmas and this year I've shared the recipe on my blog: theknittingblogbymrpuffythedog.blogspot.com/2016/12/old-w...
I hope you will enjoy this tradition as much as we do!
Hungry upon entering Batuhan, Rhaylf began looking for a tavern and a warm meal. Before he could get to the center of town, his nose lead him off the main road.
“Traveler! Try some pizza.” Noè the proprieter shouted from a counter window.
“Pizza?” Rhalyf replied, “I have not heard of such pastry, but its smell is agreeable."
“Ay, it is recipe from my homeland, Varlyrio,” Noè explained. “My wife, Melitina, makes the dough and bakes it in the oven, fresh. My son, Federico, even makes deliveries - mostly to the on-duty guards who cannot leave their post over the noon hour. We have made a good life in the three years since we left Illaryian; as Batuhan as grown, so has our business."
Rhalyf laid down some coin and enjoyed some pizza before heading on his way.
I built this MOC for the Summer Joust 2020’s Every Set Could be a Castle Set category. It is based off of set 6350 Pizza To Go.
For making-of and more pictures, see my website.
I was asked the other day , how to make baking strips and found it hard to explain without pics. I searched the net for a picture tutorial and came up with nothing. So here is one , I hope that it may be useful.
Sam x
Recipe by Tartine. Sweet tart shell (sablée dough), pastry cream filling, raspberries, strawberries, and peaches.
Not my usual kind of image, but it is summer -- the nights are short and the skies are clear. This is my first attempt at this recipe. The sides of the shell shrank on me a bit after baking and came out a bit too crispy. Still tasty though.
Baking supplies are kept handy for daily baking of delicious sweets.
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Table: just got last week for $4
Chair: flea market for $3
Tin baking goods: belong to my sister. They are vintage. Can't remember the name. She collects them. She got them at a few antique shows and flea markets. They are on loan.
Pie: American Girl
Glass Cake Stand: from Michael's crafts
Quilt: American Girl Kirsten Larsen
Basket: American Girl Samantha
We’ll circle back to the butcher, but first here’s a look at the bakery. Plenty of delicious baked goods out in the aisle here! And while I can’t say I ever tried them, they sure look good in the photos I’ve taken, as well as in my memory :P Don’t get me wrong – the bakery décor itself looks good, too, but certainly not as, well, edible XD
(c) 2019 Retail Retell
These places are public so these photos are too, but just as I tell where they came from, I'd appreciate if you'd say who :)
Millionaires shortbread. Yum.
First time I've actually made this but it's turned out nice. None of your 1cm thick shop bought goo here. 5cm deep and extremely calorific! Crumbly shortbread (it's nearly impossible to balls that up). Caramel a bit too stiff maybe but still squidgy and definitely not hard like toffee. Chocolate nice and crisp. I'm well pleased!
I actually baked these ones last night and then did another batch today trying a couple of mins less stirring the caramel mix.
Well, I'm too busy to bake ... but my wife has been baking nd making all sorts of goodies as wee are about to go and see little James as it is his 7th birthday, today!!
Our Daily Challenge ~ Different Varieties of The Same ...
Stay Safe and Healthy Everyone!
Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo .... Thanks to you all!
The sign on the front door of the popular bakery at 2246 W. North Ave. stated all goods were sold out; preorder pickups only. This must have been left over from the day before; Bake in the 1903 building is closed on Mondays and Tuesdays.
Baked using the recipe from Le Pain Quotidien cookbook (I find the recipes a bit spotty but a few really excellent ones such as this recipe). Much nicer than those you buy at the bakery because fresher to my mind. Definitely worth the effort.
Had a load of strawberries that were going soft so I have been getting creative in the kitchen using them up.
A Strawberry and Rosemary cake just before going in the oven.
The rest are going in a bottle of vodka tomorrow.
Remodel, Week 5
The baked goods displays at the far end of produce weren't spared during the reset, either. Pictured here is an October 2015 view of the bakery, with various displays of baked goods in the foreground. I have another shot of this general area from this January, when the black décor 2.0 bakery signs were rolled out chainwide, here. Compare these views to the next one... (cont.)
(c) 2016 Retail Retell
These places are public so these photos are too, but just as I tell where they came from, I'd appreciate if you'd say who :)
Carrot cake at this shop called "Baked" located in 52 degrees Kuwait, everything there looked gorgeous, I wanted to grab them all and just look at them. A very nice place to relax too.
Persistent URL: digital.lib.muohio.edu/u?/tradecards,3215
Subject (TGM): Animals; Birds; Plants; Starch industry; Flowers; Tree limbs; Trademarks; Moon; Caricatures; Baking powder;
1/2 cup butter or margarine
1 package (1 oz) Old El Paso® taco seasoning mix
1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
1 can (16 oz) Old El Paso® refried beans
12 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from to 8.2-oz packages)
2 cups shredded Cheddar cheese (8 oz)
3 medium green onions, thinly sliced (3 tablespoons)
1 can (10 oz) Old El Paso® enchilada sauce
1 cup shredded Mexican cheese blend (4 oz)
1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
2. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
3. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
4. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.
Find more recipes at www.bettycrocker.com.