5 Minute, 3 Ingredient Caramels {stove or microwave!}

IMG_8572

When I was a wee child (i.e. 7 years old) I decided to microwave a bowl of sugar. For a minute. Because my mom was busy making dinner and the microwave and me were unattended. You can probably guess what happened. Yes, the smoke detector went off. Yes, I ended up burning my finger. And yes, I decided to do it again.

When my mom wasn’t watching. I put another cup of sugar in the microwave. 15 seconds at a time. Verdict? Plain sugar does not microwave well. Because the smoke alarm went off again.

IMG_8567

I have lots of fun with the microwave trust me. Just read about my other experiences here. You will laugh guaranteed. Or else… Nothing. I can do nothing but offer you a plate of microwave caramels. Which means a lot.

Continue reading…


Samoa Doughnuts {with step by step .gifs for a doughnut pan}

IMG_8188

IMG_8180

I think I’ve gone over this. I. HATE. FRYING. THINGS.

I will not do it. Unless it is for something very very important. Maybe. No, not doing it.

I fried something once. Doughnuts. Oil ended up splattering evvvverrryywhere. Mom ended up frying it and I, hiding in my room the rest of the day.

IMG_8158

Yes, Mom, you are a lifesaver. Literately, I do not mean the candy.

You, Mom, can fry the rest of the things for us and I will stay in my room. And stuff the stuff in my mouth.

But what if… what if… WHAT IF I WANT DOUGHNUTS???!!! And you’re not home??

Guess I’ll have to live without them? No. I. Need. My. Doughnuts.

I could bake them… But I don’t have a doughnut pan. Until I saw this awesome idea. For a dang dougnut pan. And I made it. And .gifs.

These doughnuts are amazing. Just like they were fried. And covered in coconut, caramel, and chocolate. Omg…

Continue reading…


How to make Mooncakes {with step by step .gifs}

IMG_9771

IMG_9763

Mooncakes are so purty… And expensive.

One mooncake is like 6 dollars. Seriously?? What do they fill it with?? Gold?

IMG_9766

Especially since they’re so easy to make at home. Especially if your family loves the crust and you don’t have to make the crust thin as a crepe.

IMG_9749

{btw, I have done a post on this before but the photos made one want to throw up and it’s a bit more time appropriate now}

Go go make these!! What are you waiting for? The mid autumn festival is tomorrow!!! :D

Continue reading…


Golden Syrup

IMG_9531

IMG_9603

Can somebody tell me why in the world we don’t have golden syrup in the US?? I mean you probs could find it if you looked hard enough or ordered it from online, but they should seriously sell it regularly here!!

Anyone care to enlighten me??

IMG_9570

{If you’ve been reading SwS for a long time, you’ve probably seen this before}

Golden syrup is so golden and I really have no idea what in the world it’s supposed to taste like. But after searching it up a few times, reading a few articles, I found out that it’s just sugar solution treated with acid! AKA lemon juice here we come!

Continue reading…


Pain aux Raisins with Cinnamon Sugar {a step by step guide with .gifs}

IMG_6025

Plump raisins + cinnamon + carmalized sugar + buttery laminated dough = omg… how many did I eat??

Yes, they were that good. And since the dough from the croissant tutorial makes a lot of dough, you can make three of the following (not including leftovers).

-6-7 croissants

-5-6 Pierre Herme’s famous ispahan croissant

-6-7 pain au chocolat

-7-8 pinwheels with pastry cream

-12-13 pain aux raisins with optional cinnamon sugar

-some random stuff to do with the leftover dough

Or double the recipe and make like 8 lbs of dough… Because it’s a pain to laminate dough and then realize your family ate them all. Before you could get your grabby hands on them.

IMG_6843

Btw, traditional pain aux raisins are supposed to have pastry cream and raisins as the filling, but cinnamon sugar and raisins seem to go together waaayyyy better than pastry cream and raisins, so… This is what happened.

IMG_6020

Here is the tutorial you all have been waiting for. Step by step .gifs for the dough can be found here.

Roll ‘er out. And sprinkle cinnamon sugar and raisins on top. Then roll ‘er up! :D

shaping-pain-aux-raisins

Cut with string by sliding string under and then crossing them and tightening like a knot.

cutting-pain-aux-raisins

Pain aux Raisins with Cinnamon Sugar
croissant dough with step by step .gifs
1/2 cup sugar
3 tbsp cinnamon
1/2 cup raisins soaked in water overnight, drained
beaten egg

Mix the sugar and cinnamon together.

Roll the dough out into a 10 in square.

Sprinkle with cinnamon sugar and then sprinkle the raisins on top.

Roll up.

Cut with string by sliding string under and then crossing them and tightening like a knot.

Let rise for 2-3 hours. Brush with a beaten egg and set aside.

Preheat oven to 425 F. Once preheated, brush with the egg again and bake for 15 minutes.

Notes

replace sugar and cinnamon with pastry cream for a more traditional pain aux raisins

http://www.sprinklewithsalt.com/2014/08/24/pain-aux-raisins-with-cinnamon-sugar-a-step-by-step-guide-with-gifs/


Leftover Croissant Dough?

Yeah, so you probably have a lot of leftover croissant dough…

You can make :

Morning Buns

Cut your dough into rectangles about an inch wide. You can alternatively roll some pieces of dough together.

Make a cinnamon mixture with 1 part cinnamon to 4 parts sugar

Roll together like so.

morning-buns IMG_7119

Little custard cups/tarte aux fruits

Smoosh some pieces of dough together and roll out to be 1/4 inch thick. Cut circles out of it and place it in a pan. I placed mine in a muffin pan.

IMG_7099

I also made a huge boule that was really good but forgot to take pics of it. Just kinda rolled croissant pieces together and then braided them and folded it so that it looked round.

All leftover dough stuff were risen for 2 hours and then baked in a 375 F oven until golden and done.


How to make Pinwheels {with step by step .gifs}

IMG_6811
IMG_6803
These look like those things that we used to ride on as kids, interesting to say the least. Except these are tasty. And were definitely my family’s faves. Maybe it’s because of the shape, or the sweet, hot, runny pastry cream in the center. Perhaps the contrast between the middle chewiness (caused by the pastry cream) and the flakeyness of the pointy parts? I dunno, but these were gone within 5 seconds after I took pictures.

I think next time I’ll grab some instead of just half for myself before I give the go signal.

pinwheel-gif

Btw, the dough from the croissant tutorial makes a lot of dough, you can make three of the following (not including leftovers).

-6-7 croissants

-5-6 Pierre Herme’s famous ispahan croissant

-6-7 pain au chocolat

-7-8 pinwheels with pastry cream

-12-13 pain aux raisins with optional cinnamon sugar {coming up!}

-some random stuff to do with the leftover dough {coming up!}

IMG_6811

So, steps? Sooo easy.

Take the croissant dough, trim, and cut it into squares. Fold like so and place a dollop of pastry cream in the center.

shaping-pinwheels

Rise, bake then place another dollop of pastry cream in the center. I like pastry cream…

filling-pinwheels

How to make Pinwheels
croissant dough with step by step .gifs
beaten egg

Roll out the dough to 1/4 inch thick.

Cut out into 4 inch squares.

Follow the .gifs above to shape them and place a dollop of pastry cream in the center.

Let rise for 2-3 hours. Brush with a beaten egg and set aside.

Preheat oven to 425 F. Once preheated, brush with the egg again and bake for 15 minutes. After 15 minutes, lower the heat to 375 F and bake for another 10 minutes.

Top with more pastry cream if desired.

http://www.sprinklewithsalt.com/2014/08/17/how-to-make-pinwheels-with-step-by-step-gifs/


Microwave Pastry Cream {Crème Pâtissière}

IMG_6811 I know you have a large amount of laminated dough in your refrigerator. And you probs expected this to be a croissant post didn’t you? Instead you’re getting 5 min microwave pastry cream. Next week is croissants. Promise. Yes, I used a microwave. For pastry cream. Some may say real pastry cream isn’t made in the microwave. And it is a stupid way to make it. Yet I did. I have made stovetop pastry cream before and it tasted exactly the same. Ya hear me??? Exactly. The. Same. The difference? Continue reading…


How to make Pain au Chocolat {a step by step tutorial with .gifs}

IMG_6841

pain au chocolat picture okay

I have never seen pain au chocolat for sale at stores. And we don’t have a bakery (that isn’t in a store) here, so… Homemade was my only choice.

If the stores did sell these, I imagine they would be just like their croissants except with chocolate in them. Sofffffttt like a pillow, not flakey at all, and not smelling like butter. AKA not a croissant. Or pain au chocolat. Or whatever we’re talking about here.

IMG_0785

Back to pain au chocolat. You have to work hard to get these. It’s a lot harder to stuff yourself with these, after spending hours lamenting. You get a nice upperbody workout before you stuff yourself with butter. :)

If you made all the dough from the croissant tutorial you should be able to make 3 of the following (not including the leftovers!) :

-6-7 croissants

-5-6 Pierre Herme’s famous ispahan croissant

-6-7 pain au chocolat

-7-8 pinwheels with pastry cream {coming up!}

-12-13 pain aux raisins with optional cinnamon sugar {coming up!}

-some random stuff to do with the leftover dough {coming up!}

IMG_6819 These pain au chocolat kind of look like sad little faces. See the chocolate as the eyes and the dough as the sad face? It takes some imagination. :)

IMG_5967

Continue reading…


How to make Ispahan Croissants {with step by step .gifs}

paris croissant

IMG_4863

See, there is this thing. That people keep visiting… Well, not actually a thing. More like a city called Paris. And people keep visiting it and then posting pictures and then talking about the delectable treats that they got there. Mont Blanc, pate de fruit, macarons, eclairs, and most definitely, Pierre Herme’s ispahan croissant. It is enough to make a gal go nuts.

Guess what? I have croissant dough in the fridge (from making a x lb of dough… x=8) and no money to go to Paris.

Croissant dough + no money to go to paris + craving for French desserts = ispahan croissant

Oh and lots of research… From looking at photos and reading a description, this consisted of 4 rather doable parts.

IMG_6731

Btw, this was extremely good. So worth all those four parts. The flavors went together extremely well and well, fruit is in season and this consists of two rather expensive ones. So, expensive fruit sale is good!! And I ended up with leftover lychees and raspberry jelly, and so we ended up eating it (as a midnight snack.. ;)) and it was sooooo amazing and refreshing!!

I can’t tell anyone how authentic this tastes, but probably the best you’re going to get in the US without shipping from France.

Continue reading…

Related Posts Plugin for WordPress, Blogger...