Cooking/baking picture thread! - Page 4

Shopoholic18 · 04-02-2008, 01:54 AM

^ Omgoshh MAyo in icing whoa

quisitely · 04-02-2008, 02:00 AM

yeah. =/

i've always wondered why it was so tangy-yummy!!

i think that day i stored that piece of info in the "maybe i could've skipped it.." part of my brain. ahaha

scarred for life as they say. i know it's late but i'm baking right now! oatmeal craisin cookies. maybe pictures later

lianat · 04-02-2008, 02:02 AM

Quote:

Originally Posted by Shopoholic18

Cinnimon Buns =)
I missed this lab at school so i just made them today ;)

ohhh those look soo yummy shopoholic
can you share the recipe?

cheesegrater · 04-02-2008, 02:03 AM

haah wow. i've never heard of mayo being used for icing.

LOL and baking at 1AM!? my dad would call me crazy =D

Shopoholic18 · 12:26 PM

^ yupp suree cann :)

cinnamon rolls with cream cheese glaze

Dough:
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
Filling:
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature
Glaze:
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

Preparation

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling:
Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

^^ didnt have time for glaze iwas just finished an hour ago !

quisitely · 04-02-2008, 02:13 AM

Quote:

Originally Posted by krazie_fuzzybuddy

haah wow. i've never heard of mayo being used for icing.

LOL and baking at 1AM!? my dad would call me crazy =D

ahahaha, being with me for 19 years i'm sure my family has gotten used to my antics. I took a big nap today so still full of energy! kinda bored so decided to bake lolol.

xxk1nky · 04-02-2008, 09:21 AM

Quote:

Originally Posted by quisitely

oh ahaha that's okay there's alot of good recipes online! i like allrecipes.com

i remember in hs when i took foods and we made cinnamon buns, it was the same recipe as the one they used in the cafe - which i loooved. but i was so suprised they put mayo in our icing O_O_OO.. i was kind turned off them after that..

HAHA whoa mayo in icing?! maybe that's why it's so fattening? haha

and i love allrecipes.com too! i've been using that for YEARS.

quisitely · 04-02-2008, 02:08 PM

Quote:

Originally Posted by xxk1nky

HAHA whoa mayo in icing?! maybe that's why it's so fattening? haha

and i love allrecipes.com too! i've been using that for YEARS.

yeahyeahyeah!! i wonder what places like cinnabon use?

But i'm really biased lol. like if it's just a generic recipe, like say banana bread, I always search by rating then pick from that. I think allrecipes is really useful! I like reading the comments and how the pro-bakers are like "mm, i think just 1/2c of butter is enough and i substituted this this and this". People are really into it..

xxk1nky · 04-02-2008, 05:37 PM

Quote:

Originally Posted by quisitely

yeahyeahyeah!! i wonder what places like cinnabon use?

But i'm really biased lol. like if it's just a generic recipe, like say banana bread, I always search by rating then pick from that. I think allrecipes is really useful! I like reading the comments and how the pro-bakers are like "mm, i think just 1/2c of butter is enough and i substituted this this and this". People are really into it..

haha me too!!! i tend to use recipes that have a high rating and yeah, i definitely take other peoples' substitutions and recommendations into consideration. yay for allrecipes! i'm still waiting for the day i'll be featured on the front page... LOL.

quisitely · 04-02-2008, 10:14 PM

Quote:

Originally Posted by xxk1nky

haha me too!!! i tend to use recipes that have a high rating and yeah, i definitely take other peoples' substitutions and recommendations into consideration. yay for allrecipes! i'm still waiting for the day i'll be featured on the front page... LOL.

LOLOL THAT'S HILAROIUS! do you have membership? i'm just typically anon there like I was here for so long. Creeping up on you all!

If you do what's your username I wanna see your pictures LOL. Omg there is this one mom she always has to outdo everyone on every recipe she does. Her comments are always the "well I made it more moist by doing this. and added more flavour by doing that." and her decorating was just like, DAMN!!

When I was younger I used to use marthastewart.com but she never changes up her recipes and nothing is user-rated. It's just boring there Zzz..

xxk1nky · 04-02-2008, 10:21 PM

Quote:

Originally Posted by quisitely

LOLOL THAT'S HILAROIUS! do you have membership? i'm just typically anon there like I was here for so long. Creeping up on you all!

If you do what's your username I wanna see your pictures LOL. Omg there is this one mom she always has to outdo everyone on every recipe she does. Her comments are always the "well I made it more moist by doing this. and added more flavour by doing that." and her decorating was just like, DAMN!!

When I was younger I used to use marthastewart.com but she never changes up her recipes and nothing is user-rated. It's just boring there Zzz..

i DO have a membership! my username is XXXNAUGHTY. haha don't even ask. the pictures up there are pretty oldschool and blurry (stupid camera!). i should probably update!

have you ever seen LynnInHK or LynnInTokyo? i dunno, she moves around all around asia and changes her username likewise. she is AMAZING. she's like a pastry chef or something and everything she cooks likes like... restaraunt quality!

quisitely · 04-02-2008, 10:47 PM

Quote:

Originally Posted by xxk1nky

i DO have a membership! my username is XXXNAUGHTY. haha don't even ask. the pictures up there are pretty oldschool and blurry (stupid camera!). i should probably update!

have you ever seen LynnInHK or LynnInTokyo? i dunno, she moves around all around asia and changes her username likewise. she is AMAZING. she's like a pastry chef or something and everything she cooks likes like... restaraunt quality!

YEAH!! and her pictures look like they came out of a magazine! so jealous.

ryeguy · 11:21 PM

Are you a good cook?
If yes, what can you make?

Share your recipies and images of your food creations!

04-02-2008, 01:54 AM	#61 (permalink)
Shopoholic18 Full Member Join Date: Aug 2007 Location: Vancouver POSTS: 1,121 Buy/Sell Rating: 0 Thanks: 92 Thanked 44 Times in 42 Posts	Re: Cooking/baking picture thread! ^ Omgoshh MAyo in icing whoa __________________ What goes around comes right back at ya

04-02-2008, 02:00 AM	#62 (permalink)
quisitely Full Member Join Date: Apr 2008 Location: Vancouver POSTS: 142 Buy/Sell Rating: 0 Thanks: 1 Thanked 2 Times in 2 Posts	Re: Cooking/baking picture thread! yeah. =/ i've always wondered why it was so tangy-yummy!! i think that day i stored that piece of info in the "maybe i could've skipped it.." part of my brain. ahaha scarred for life as they say. i know it's late but i'm baking right now! oatmeal craisin cookies. maybe pictures later

04-02-2008, 02:03 AM	#64 (permalink)
cheesegrater Full Member Join Date: Dec 2005 Location: Vancouver POSTS: 552 Buy/Sell Rating: 2 Thanks: 2 Thanked 15 Times in 14 Posts	Re: Cooking/baking picture thread! haah wow. i've never heard of mayo being used for icing. LOL and baking at 1AM!? my dad would call me crazy =D __________________

04-02-2008, 02:04 AM	#65 (permalink)
Shopoholic18 Full Member Join Date: Aug 2007 Location: Vancouver POSTS: 1,121 Buy/Sell Rating: 0 Thanks: 92 Thanked 44 Times in 42 Posts	Re: Cooking/baking picture thread! ^ yupp suree cann :) cinnamon rolls with cream cheese glaze Dough: 1 cup whole milk 3 tablespoons unsalted butter 3 1/2 cups (or more) unbleached all purpose flour, divided 1/2 cup sugar 1 large egg 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast) 1 teaspoon salt Nonstick vegetable oil spray Filling: 3/4 cup (packed) golden brown sugar 2 tablespoons ground cinnamon 1/4 cup (1/2 stick) unsalted butter, room temperature Glaze: 4 ounces cream cheese, room temperature 1 cup powdered sugar 1/4 cup (1/2 stick) unsalted butter, room temperature 1/2 teaspoon vanilla extract Preparation For dough: Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. For filling: Mix brown sugar and cinnamon in medium bowl. Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide). Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes. Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature. ^^ didnt have time for glaze iwas just finished an hour ago ! __________________ What goes around comes right back at ya Last edited by juicybrat; 04-02-2008 at 12:26 PM.

09-07-2008, 10:35 PM	#73 (permalink)
ryeguy Moderator Donkey Kong Champion! Frogger Champion! Pacman Champion! Join Date: Jun 2006 Location: Vancouver BC - Toronto ON POSTS: 2,105 Buy/Sell Rating: 0 Thanks: 643 Thanked 85 Times in 69 Posts	Are you a good cook? share your recipies and food creations Are you a good cook? If yes, what can you make? Share your recipies and images of your food creations! Last edited by ryeguy; 09-07-2008 at 11:21 PM.