bakery

Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt

How To Make The Best Brownies Recipe by Tasty

½ sticks unsalted butter,

oz good-quality semisweet chocolate,

unsweetened dutch process cocoa powder, divided

espresso powder

sugar

dark brown sugar, packed

vanilla extract

salt

eggs

all-purpose flour

flaky sea salt,

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Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.

Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.

With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Position a rack in the middle of the oven and preheat to 350°F (180°C).

Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan.

Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

https://vid.tasty.co/output/100529/landscape_480/1530304706

Bakery style chocolate chip muffins! Full of mini chocolate chips and addictive!

Moist Fluffy Chocolate Chip Muffins

baking powder

vegetable oil

sour cream

buttermilk

mini chocolate chips (plus more for sprinkling on top)

Preheat oven to 375 F.

Place cupcake liners into the cupcake tray. Set aside.

In a bowl, sift together flour, baking powder, and salt. Set aside.

In a large bowl, combine vegetable oil and sugar

Mix in egg and sour cream.

Stir in vanilla extract.

Combine dry ingredients into the wet ingredients, alternating with the buttermilk. (Just until the flour is incorporated. Do not over stir or muffins won't be fluffy)

Fold in chocolate chips.

Pour batter evenly into prepared muffin tin.

Sprinkle a few additional chocolate chips on top of batter.

Bake for 18-20 minutes. (check on them at the 16-minute mark)

Remove from oven and let cool in pan for a few minutes,( muffins will continue cooking as they cool).

Remove muffins and place on a cooling rack to finish cooling.

Serve warm or room temperature.

If you looking for the best vanilla frosting, then this bakery-style vanilla frosting is a must-try. It takes only 5 minutes to&nbsp;whip and has the longest shelf life ever!! It's an absolute kids' favorite frosting over any cupcakes, cakes or cookies. This vanilla buttercream works great in hot, humid weather and can sit out for hours without any refrigeration required.

Bakery Style Vanilla Frosting Recipe

oz Unsalted butter ((2 sticks))

Vegetable shortening

Powdered sugar

water

tbsp Cornstarch

tsp Vanilla extract

Salt

In the bowl of a stand mixer or hand mixer cream butter and shortening for about 2 minutes, until light and fluffy.

Add cornstarch to the hot water and add it to the creaming mixture.

Continue to cream until it's a smooth mixture again.

Add vanilla extract and combine well.

Finally, start adding the powdered sugar one cup at a time.

Once all the sugar is in - whip the buttercream for a good three minutes until light and fluffy.

https://content.jwplatform.com/videos/fq1DNXnl.mp4

If you looking for the best vanilla frosting, then this bakery-style vanilla frosting is a must-try. It takes only 5 minutes to whip and has the longest shelf life ever!! It’s an absolute kids’ favorite frosting over any cupcakes, cakes or cookies. This vanilla buttercream works great in hot, humid weather and can sit out for hours without any refrigeration required.

Bakery style vanilla buttercream frosting Blog

Bakery Style Pumpkin Muffins - These muffins are jumbo, gloriously full of pumpkin flavor, moist and tender. Perfection!

Bakery Style Pumpkin Muffins

baking soda

pumpkin pie spice

pumpkin puree

preheat

Put oven rack in middle position and preheat oven to 350F. Spray muffin cups with non-stick baking spray or use liners.

whisk

Whisk together flour, baking powder, baking soda, salt and pumpkin pie spice in a small bowl.

Whisk together pumpkin, oil, eggs, sugar in a large bowl until smooth, then stir in flour mixture just until combined.

divide

Divide batter among muffin cups (each should be about 3/4 full)

bake

Bake 30 to 35 minutes, until puffed and golden brown and a wooden pick or skewer inserted into the center of a muffin come out clean.

cool

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty

lb chestnut

whipped cream

circle pie crust, baked

sugar,

Score the chestnuts in a cross with a knife.

Place the chestnuts on a sheet pan and bake for 30 minutes.

Remove the chestnuts with a towel, and quickly peel the warm chestnuts.

Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.

Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.

Place the chestnut filling in a food processor, add in water and blend until smooth.

Push the chestnut filling through an sieve into another bowl.

Transfer filling to a piping bag with a circle tip and chill.

In a bowl, whisk the egg whites until foamy using a hand mixer.

Add sugar to the egg whites and whisk until stiff peak forms.

Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.

Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes

Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.

https://vid.tasty.co/output/77987/landscape_480/1518224894

Moist, tender banana bread muffins finished with an easy cinnamon praline crumb topping drizzled with simple vanilla cream icing.

Banana Muffins with Cinnamon Streusel Topping

bananas

vanilla

cinnamon

flour

Cinnamon Streusel Topping

Simple Vanilla Cream Icing (optional)

butter,

brown sugar

heavy cream

A light and delicious lemon raspberry bundt cake topped with a creamy vanilla glaze drizzled on top. This simple bundt cake is soft, refreshing, sweet from raspberries and bursting with the scent of lemons!

Glazed Lemon Raspberry Bundt Cake

coconut oil (canola or vegetable is fine too)

greek yogurt

lemon juice + 1 1/2 tablespoon lemon zest

raspberries

confectioners' (powdered) sugar, sifted

salted butter, melted

BUNDT CAKE: Position a rack in the center...

BUNDT CAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a bundt pan with nonstick cooking spray and set aside.

In a large bowl, combine the flour, baking...

In a large bowl, combine the flour, baking soda, baking powder, and salt. Whisk and set aside. In a medium bowl, whisk together the sugar, coconut oil, greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet ingredients into the dry ingredients and fold until *JUST* combined. Do not overmix. Fold in the raspberries. The batter will be super thick, you didn't do anything wrong!

Pour the cake batter into prepared bundt pan...

Pour the cake batter into prepared bundt pan and bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean with just a few crumbs. Let the bundt cake cool in pan on a wire baking rack for 15 minutes before removing from bundt pan. Let cool completely before glazing.

GLAZE: When bundt cake has cooled completely. Combine...

GLAZE: When bundt cake has cooled completely. Combine the ingredients for the glaze in medium bowl. You may need additional heavy cream to thin it out if the glaze doesn't pour easily. Drizzle the glaze onto the cake and allow to set. To store, cover the cake tightly and refrigerate for up to 3 days.

My family loves all kinds of fresh baked breads and I also make breads at home to get chance to make them healthy. You know, low sugar, no chemicals and above all fresh taste. Who does not love that?!I usually make two batches of Ciabatta Bread Dinner Rolls at weekend and freeze'em..... then enjoy fresh bread WHOLE week. &nbsp;<div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div><img alt="Italian Ciabatta Dinner Rolls | chefdehome.com" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls.jpg" loading="lazy" width="533" height="600" srcset="https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls.jpg 100w,https://media.chefdehome.com/533/0/0/ciabattarolls/ciabatta_rolls.jpg 533w" sizes="(min-width: 992px) 533px, (max-width: 414px) 93vw, 96vw">Often, I bake four big rolls or sometimes, I make small eight rolls. This is totally per need, once you perfect the bread dough, you can make any shape or sizes desired. <img alt="Homemade Ciabatta Bread Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_4.jpg" loading="lazy" width="450" height="600" srcset="https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_4.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_4.jpg 100w,https://media.chefdehome.com/450/0/0/ciabattarolls/ciabatta_rolls_4.jpg 450w" sizes="(min-width: 992px) 450px, (max-width: 414px) 93vw, 96vw">In my home, everyone need reason to devour bread. Other than galloping it in dinner with some hot spicy curry, soup or pasta, we love trying various ways to eat fresh Ciabatta. <img alt="Homemade Fresh and Rustic Italian Ciabatta Bread Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_1.jpg" loading="lazy" width="750" height="562" srcset="https://media.chefdehome.com/800/0/0/ciabattarolls/ciabatta_rolls_1.jpg 800w,https://media.chefdehome.com/655/0/0/ciabattarolls/ciabatta_rolls_1.jpg 655w,https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls_1.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_1.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_1.jpg 100w,https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_1.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">We turned it into garlic bread, even made ciabatta bread pizza, toasted and topped with cream cheese for breakfast, made croutons and what not!! Sweet fragrance of fresh baked bread rolls make you crave for these soft pillow ciabatta rolls even more. For new bakers, Italian or Country-Style breads are best way to start bread baking at home. Few important things when making ciabatta rolls - first and foremost kneading, kneading for suggested time enhance the quality and texture of the bread and it is great exercise too ;) Second, is baking time and temperature. Bake ciabatta at specified temperature, for only 22 minutes first and then keep checking every one minute, if bread sounds hollow when tapped at the bottom, DO NOT over-bake it, that turns the bread dry. <img alt="Making of Italian Ciabatta Bread Dinner Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_step9.jpg" loading="lazy" width="750" height="562" srcset="https://media.chefdehome.com/800/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 800w,https://media.chefdehome.com/655/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 655w,https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 100w,https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Make ahead Ciabatta Rolls for Christmas dinner and I tell you, you will thank me for this excellent recipe.

Italian Ciabatta Bread Rolls

Flour

Sugar

tsp Active Dry Yeast

Cup Water

& 1/4 Cup All-Purpose Flour,

tbsp Olive Oil,

Water

Cup Milk

For Starter - Mix well - 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2 tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough doubles in size)

For Dough - Stir the risen starter and let it rest for 5 minutes. In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 &amp; 1/2 tsp salt, 2 tbsp oil and mix well. Sprinkle yeast over the rested starter. Add milk and oil mixture and 2 cups of all-purpose flour. Mix well. Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough comes together. Knead the dough for 5 to 6 minutes. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size.)

Shape the Dough - Punch the dough, transfer to a floured surface. Gently roll the dough to make a 12 inch rectangle. Divide it in four portions.

Shape the Dough - Sprinkle a baking sheet with 2 tbsp of all-purpose or semolina flour. Shape each half into a small rectangle by folding it like letter (tucking the edges inside). Transfer each folded rectangle to baking sheet, folded ends facing down and place'em in 2 lines, 3-4 inch apart.

Bake - Preheat oven at 425 Fahrenheit. Cover with kitchen towel and let rise at room temperature for 60 minutes (or until almost doubles in size) , then bake for 22-25 minutes or until tops are brown and bottom of rolls sound hollow when taped.

Transfer to a cooling rack. Serve warm or let the bread cool completely, then wrap in plastic wrap and freeze for later. To defrost, I microwave frozen bread for 2 minutes at low power.

The easy way to prepare this traditional börek.

Water Borek

phyllo sheets / yufka

milk

200 millilitres sunflower oil

white cheese

parsley

Break the eggs in a large mixing bowl and whisk lightly.

Then into the same bowl add; water, milk and olive oil. Whisk all together so they are well combined.

Oil a large baking dish or an oven tray with olive oil using an egg brush. Make sure you oil the sides too.

Take a whole yufka and spread it onto the tray. Leave the corners laying out.

Spread some of the milky mixture on top of the first yufka.

Take the second yufka, rip it into half with your hand.

Soak each piece one by one into the milky mixture and spread it gently on the first yufka.

Take the third yufka and repeat what you have done with the second one.

Spread evenly the cheese mixture.

Take the fourth yufka and repeat what you have done with the second one.

Now pack the corners of the first yufka on top as if closing the lids of an envelope.

Take the fifth yufka, don’t rip it into half this time; but again soak it to the milky mixture. Spread it carefully as it is the last layer. Tuck the corners under the whole yufka pack as if you are making a bed.

Cut the borek – now we call it – to square pieces in the size you plan to serve.

Pour all the remaining milky mixture evenly – especially on the cut lines.

Cover the tray with aluminum folio and keep it in the fridge so the yufka absorbs the milky mixture for about half an hour. You can do all this the day before, to make it even better.

When you are ready to cook, remove the aluminum folio.

Cook in preheated oven at 180 degrees for about 40 minutes until both sides are brownish. If the bottom is not ready lower the tray level in the oven and do the vise versa if the top is not ready.

Serve after it cools for a while.

Chrush or grate the cheese and mix with chopped parsley. Spread it all in the middle layer.

Filling

This delicious vegetarian spinach borek is great to serve as an appetizer, for breakfast, or a snack on the go.

Top 20 bakery recipes from across the web

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Top 20 bakery recipes from across the web

The most viewed bakery recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make The Best Brownies Recip...

Moist Fluffy Chocolate Chip Muffins

Bakery Style Vanilla Frosting Recip...

Bakery Style Pumpkin Muffins

The Most Delicious Chestnut Dessert...

Banana Muffins with Cinnamon Streus...

Glazed Lemon Raspberry Bundt Cake

Italian Ciabatta Bread Rolls

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Spinach Borek (Ispanakli Borek)

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Easy blondie recipe with chocolate ...

Yummy banana bread with Nutella

The Ultimate Fresh Strawberry Cake

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The most viewed bakery recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine