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Holiday Gift Guide For Foodies

December 10, 2019 by admin No Comments


If the person you’re shopping for loves to cook or bake, you’ll find something perfect for them in this holiday gift guide for foodies. A collection of some of my favorite items and those that deserve a spot in the kitchen of every home cook or baker, there is a wide variety of items at many different price points. 

A collage of kitchen-related gift ideas.

Alright! Thanksgiving is well behind, so I’m guessing that you might have holiday shopping on your brain at this point, yes?

I will (embarrassingly?) admit that I keep a spreadsheet for Christmas and track what we’ve bought people each year, and keep a running list of ideas. Some years I am woefully behind on everything, and others I feel seriously ahead of the game. I’m smack dab in the middle this year; I’d say we’re about halfway done with our Christmas shopping. Where are you at in the process?

If you need a present for someone who loves to cook or bake, you’ll find lots of great ideas here at a variety of price points.

Happy browsing and good luck shopping!

The 2019 Foodie Gift Guide

Vollrath Half Sheet Pans – These may not be the flashiest of gifts, but they are an absolute staple! I’ve had non-stick ones, thin ones that warp, stone ones, and these Vollrath aluminum are the best I’ve ever used. I have four in my kitchen and am actually thinking of getting a couple more. Bonus! The Silpats (see below) and my favorite wire cooling racks fit perfectly inside!

Baking Stone – I have owned this baking stone for nearly 10 years and it’s perfect for making pizzas and breads – they bake up with perfectly crisp crusts. If you like homemade pizza, a pizza stone is a must!

Breville Waffle Maker – Another small appliance that I’ve owned for quite a long time and absolutely LOVE. I make waffles less often than I make pancakes, but this makes the absolute BEST waffles! I used to have one of those round Belgian waffle makers that you flip upside down, and this one beats it, hands-down.

All-Clad Saucepans – A couple of years ago, I upgraded my old saucepans and bought new 2-quart and 4-quart saucepans, and have been absolutely smitten. They heat so evenly and clean up wonderfully!

Lodge Cast Iron Skillets – I don’t think I’ve picked up a stainless steel skillet in years, to be quite honest. We have a 10-inch and two 12-inch cast iron skillets and they are used every single day in our house. At some point, there is always one on the stove! They are a very inexpensive investment, and I believe every kitchen needs at least one!

Graeter’s Ice Cream – If someone on your list is an ice cream junkie, consider sending some amazing ice cream straight to their doorstep. There are a lot of services and monthly clubs out there, but I’m partial to Graeters. They allow you to put together a 6-pack or 12-pack of different flavors, plus it’s my very favorite ice cream in general!

Zeroll Ice Cream Scoop – The absolute best ice cream scoop I’ve ever owned, it’s a dream.

Cookie Scoops – I own at least five cookie scoops, and I highly recommend at least one of each size if you’re a big cookie baker. I also use mine for portioning out muffin and cupcake batter; makes it so easy!

Breville Smart Oven – I hadn’t ever used a toaster oven before my husband and I moved in together, and now I have no idea how I ever survived without one! We use it multiple times a day, for everything from plain old toast, to reheating leftover pizza, broiling hoagies, and everything in between. The Breville has been our workhorse for years now and we LOVE it.

KitchenAid Hand Mixer – I love my stand mixer, but I use my hand mixer wayyyyy more often than my stand mixer. Most jobs don’t require a stand mixer, and this KitchenAid hand mixer makes easy work of virtually any cookie dough or cake batter.

Thermapen – This instant-read digital thermometer has been a staple in my kitchen for years… I couldn’t imagine cooking or baking without it! I use it for taking the temperature of everything from whole chickens, deep-fried turkeys, caramel sauce, candy, baked bread, burgers on the grill, and everything in between. While it’s on the pricey side, it’s one of the best kitchen investments you’ll ever make!

Spiralizer – If you’re a veggie lover (or maybe trying to get kids to eat more of them!), then a spiralizer is a must-have in your kitchen. The vast amount of different things you make with this is amazing (I’m partial to curly fries, naturally, ha!).

Air Fryer – I don’t have an air fryer yet, but everyone I know who has one LOVES it. Do you have one? Tell me about it! I have this one saved in my cart, but haven’t pulled the trigger yet!

KitchenAid Stand Mixer – The ultimate kitchen essential for anyone who loves to bake, the Kitchen Aid stand mixer is a classic, timeless addition to your kitchen.

Breville Precision Brewer Coffee Maker – We had been using a Keurig for years, but my husband (the primary coffee drinker at our house) was starting to want a more traditional coffee maker so we weren’t blowing through pods. We had the opportunity to try this one out and it is fantastic! There are many brewing options (including cold brews and single cups) and tons of tweaking you can do to create a totally custom cup of coffee. My husband said the coffee is infinitely better, especially since we’re now using freshly ground coffee beans.

Wolf Gourmet Electric Griddle – I replaced an old griddle whose finish was chipping off with this one last year and my pancake game has never been stronger, ha! Seriously, this makes amazing pancakes, and it’s great for griddled sandwiches like reubens, too. Love, love, love it.

Silicone Baking Mats – I used to fly through parchment paper, and I finally broke down and bought a Silpat to fit each of my four half sheet pans, one for my jelly roll pan, and one for my quarter sheet pan. I absolutely adore the way everything bakes up on them.

Laguiole Jean Dubost Stainless-Steel Steak Knives – We bought these a couple of years ago to replace the old steak knives we had. We had a mix of a couple of sets, half of them couldn’t go in the dishwasher, wood-handled ones always smelled kind of musty… so I went Googling and researching and this French brand came up time and again as the best of the best. I found this stainless steel set at Williams-Sonoma that are dishwasher safe and slice like a DREAM. Highly recommend if you’re in the market for knives (or know anyone getting married!).

David’s Tea – I actually don’t drink tea, but my mom loves it, and I bought her a gift set from David’s Tea well over five years ago now and she totally fell in love with it. I now gift her new flavors each year!

OXO Kitchen Scale – I am such a proponent of weighing ingredients when you bake, so a kitchen scale is an absolute must in my book, and this is the one I use in my kitchen. It can hold up to 22 pounds, so it’s incredibly versatile.

Wolf Gourmet Blender – My all-time favorite blender! I’ve used a budget-friendly KitchenAid as well as a Vitamix, and this Wolf Gourmet blender was the best in my book. Nothing gets stuck in the bottom and it makes super quick work of smoothie ingredients, frozen fruit, etc.

Instant Pot – Everyone I know LOVES their InstantPot, I just haven’t gotten into the craze yet. Can’t beat the convenience for the price!

Le Creuset Dutch Oven – This is a pricy investment, but absolutely worth every penny. I have had the 7.25-quart version for nearly 10 years and I use it multiple times a week… spaghetti sauce, soups, stews, chili, braising, no-knead bread… you name it and you can make it in a quality Dutch oven!

Scrub Daddy – My aunt turned me on to these a couple of years ago, and I’ve admittedly never been a sponge person, but they’ve converted me and I’ve used them ever since. You need very little soap, they rinse super clean and dry quickly. I love these!

Wusthof 7-Piece Knife Set – Good knives are one of my top three kitchen essentials, and perhaps THE biggest difference-maker in your cooking or baking prep. There are so many different brands, but Wusthof is my absolute favorite and this set contains all of the basics.

Breville Sous Chef Food Processor – I’ve owned this food processor for over five years, and while it’s definitely an investment, I’ve yet to use a better food processor. It is an absolute dream, and I love that it has a digital counter so you can easily see how long it’s been running (perfect for recipes that indicate a specific processing time).

All-Clad Slow Cooker – I have two friends who own this slow cooker and give it five massive stars. It holds an enormous amount of food, you can sear meat in it (no dirtying extra pans!), and it cooks perfectly and evenly. It’s on my own wish list!

TELL ME! What would you add to this list? I’m always looking for new ideas!

HAPPY SHOPPING!

This post contains affiliate links.

The post Holiday Gift Guide For Foodies appeared first on Brown Eyed Baker.



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The Weekend Dish: 12/7/2019

December 7, 2019 by admin No Comments


Hello hello and happy weekend to you!

I’m hoping (fingers crossed!) it’s a healthy one for our crew and after pre-Thanksgiving prep then Christmas decorating, we’re looking forward to a low key couple of days before holiday mania starts. What are your plans for the weekend? Are you doing any holiday baking? Tell me what you’re making!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

The Ultimate List of Christmas Baking Ideas – This is the ULTIMATE LIST of ideas for Christmas cookies, candy, bar desserts, cakes, and breads. No boring holiday cookie trays for you!

A photo of snickerdoodles with text overlay

December Bake-Along: Chocolate Babka – This chocolate babka is rich and decadent, loaded with a buttery chocolate filling and topped with delicious streusel. Perfect for celebrations and extra-special breakfasts!

A loaf of chocolate babka with two slices laying in front.

Friday Things #348 – Thanksgiving recap, swimming, field trips, our thankful tree, a couple good reads, and more…

Top 5 Most Popular Posts This Week:

1. Easy Peanut Butter Fudge

2. My Favorite White Bread Recipe

3. The Ultimate List of Christmas Baking Ideas

4. Buffalo Chicken Dip

5. Danish Butter Cookies

This Time Last Year…

These were the recipes that hit the site during this same week last year…

Holiday Gift Guide for the Beauty Lover

Peanut Butter Buckeyes

Easy Peanut Butter Fudge

Sunday Dinner Menu

Baked ziti with sausage
Garlic bread
Tossed salad

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

Chocolate peppermint thumbprings are going on my baking list.

And this creamy tortellini soup is going on next week’s dinner menu!

Oh my goodness, how amazing do these fried apple rings look?!

Nevermind that St. Nicholas Day was yesterday, I want to drink this St. Nick Special every night for the rest of the Christmas season.

Can’t wait to make this caramel pecan slab pie!

Have a delicious weekend!

The post The Weekend Dish: 12/7/2019 appeared first on Brown Eyed Baker.



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Friday Things #348

December 6, 2019 by admin No Comments


1. Hello friends! It’s been awhile! I took last week off from Friday Things since we were holiday-ing, so I feel like it’s been an eternity since we chatted. Did you have a nice holiday? I’m dying to hear about the best thing you ate! We hosted our families here as we’ve done for the last six years or so, and everyone had such a wonderful time. We put up our Christmas tree the weekend before Thanksgiving (but no other Christmas decorations until after!) and I might be totally sold on eating Thanksgiving dinner next to the glow of a Christmas tree forever and ever from now on.

2. Back at the end of October, I got a craft idea for a “thankful tree” in one of the parenting emails I subscribe to… I thought the boys would enjoy cutting out branches since they like art projects, but I didn’t really think the whole writing down something that they are thankful for every day would take off. OMG I WAS WRONG. This was easily one of their favorite things we have ever done. They BEGGED me to “do our thankful leaves!” – write things down that made them happy or they were thankful for more than once a day. It made my heart swell with pride, listening to them tell me what to write… and it gave me such perspective. The things that made them the happiest? Reading books together, me making them lunch, Daddy picking them up from school, playing with friends, drawing, walking the dogs. It truly is all of the little moments, the simple things… Once the month was over, Joseph begged me to do something special for Christmas, too, so I replaced the fall tree and leaves with a Christmas tree, which we’ll cover with “thankful ornaments” during December 🙂

3. Last week, Dominic graduated from his swim level and is now in class with Joseph! He got a special doughnut trip to celebrate, of course. That little fish flew through his first two swim levels taking independent lessons and his big brother could not have been more thrilled to be in the pool together. After their first class together yesterday, while we were in the changing room, Joseph said, “Dominic, you did SO AWESOME today!” Through all the bickering they do, moments like that make me so proud.

4. The week of Thanksgiving, Joseph went on his very first “real” field trip, as in he rode a big school bus INTO THE CITY 😱and went to the symphony. I was supposed to chaperone, but came down with a 24-hour stomach bug early that morning and had to back out. I was so nervous he wouldn’t want to go anymore, but he was still excited and asked me to help him pick out “fancy clothes”. I’m good friends with another mom who went so she was texting me pictures and play-by-play the whole time. He had so much fun!

5. Isabelle turns 20 months today! My goodness, can you believe it?! She is so sweet and has become so much fun. Her new favorite thing is carrying her baby doll around, hugging it and patting its back, then laying it on the coffee table, lifting its dress and saying, “No poop!” 😂

6. Feeling EVERYTHING about this, and my kids are all still four and under! >> I Loved the Season

7. Such a wonderful reminder >> Everyone Around You is Grieving. Go Easy.

8. Let’s talk about insulated reusable grocery bags. Do you have any that you absolutely love and recommend? I’d like to get a couple so that I can run to the grocery store while the boys are at school and then run other errands and not worry about the cold stuff being out for too long before we get home. Give me your recommendations!

9. I am 100% not into Elf on the Shelf; I don’t foresee ever doing it. Please tell me I’m not the only one! I’m hoping this whole thing goes away before Joseph gets a little older and tons of kids at school are talking about their elf friend 😬

10. TGIF! I enjoyed some serious Duke snuggles on Sunday morning!

The post Friday Things #348 appeared first on Brown Eyed Baker.



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December Bake-Along: Chocolate Babka

December 5, 2019 by admin No Comments


This chocolate babka is rich and decadent, loaded with a buttery chocolate filling and topped with delicious streusel. Perfect for celebrations and extra-special breakfasts! If you only know babka through Seinfeld references or have been intimidated to try making them at home, now is the perfect opportunity to church out a couple for the upcoming holiday season.

A loaf of chocolate babka with two slices laying in front.

Welcome to the December Bake-Along! This month we’re going to tackle an incredibly decadent, totally-worthy-of-the-holidays, chocolate-laced sweet bread.

I first shared the original version of this recipe nearly 10 years ago (!) and have revived it, updated it, polished it up, have tons of step-by-step photos and a video to help you through this amazing recipe. In the interim, I’ve tried many other chocolate babka recipes and I’ve found that they all came up short compared to this one, so let’s dig in!

All of those years ago, I couldn’t get the chocolate babka out of my head after seeing it in my Martha Stewart’s Baking Handbook countless times. I hesitated time and again, then finally tackled it and was absolutely in love! However, the recipe made three loaves and I, like so many other people, only owned two loaf pans. The logistics of making all three wasn’t easy, and I wanted to scale it down to make it a more feasible recipe for most people’s kitchens.

An overhead photo of a loaf of chocolate babka out of the oven.

First Things First, What is Babka?

For years, my knowledge of babka came solely from an iconic Seinfeld episode during which Jerry and Elaine were attempting to buy a babka to bring to a dinner party. They wanted the chocolate babka, but someone else bought the last one, so they were stuck buying a cinnamon babka, a “lesser babka”, so they said. (Incidentally, I’ve made a cinnamon babka and, while different and not as rich, is certainly not lesser! And while we’re at it, I’ve also done an apricot cream cheese babka, which is fantastic.)

Babka (sometimes also called “krantz cake”) is a traditional Jewish sweet bread with fillings that can include things such as:

  • Chocolate
  • Cinnamon
  • Nuts
  • Apples
  • Cream cheese
  • Dried fruit
  • Nutella

It is swirled and twisted, sometimes topped with sugar syrup and sometimes topped with streusel, and absolutely melts in your mouth. I omit the sugar syrup and run with the streusel instead!

An overhead photo of a loaf of chocolate babka with two slices cut off.

Chocolate Babka Components

There is zero shortage of chocolate, eggs, butter, and sugar in this recipe. Let’s embrace the deliciousness and celebration-worthiness and enjoy it this month!

  • Sweet Dough – The recipe starts with a fabulous dough that includes sugar, eggs, and butter for the ultimate in richness.
  • Chocolate Filling – Finely chopped chocolate is mixed with cinnamon, sugar, and then butter is cut in to make a chocolate crumble of sorts that melts beautifully into swirls in the finished bread.
  • Streusel Topping – Not every recipe I’ve tried includes this, but I find it to be a must! It’s a simple combination of powdered sugar, flour, and butter and adds a buttery crunch to the top that I adore.

Shaping the Babka

This was one of the biggest hiccups folks had with the original recipe; I’ve streamlined the instructions to help make it more clear and have included tons of photos below and a video to help you along. Once you see it done, I think you’ll have the confidence to know it’s not that hard at all. All of those twists and turns help tuck tons of chocolate into each and every bite!

Let’s take a look >>

#1: Roll the dough out into a square and top with the chocolate filling.

A collage showing dough rolled into a square and covered with chocolate.

#2: Roll the dough up into a log, twist it lengthwise a number of times, and sprinkle some reserved chocolate filling on top.

Photo collage showing dough rolled up into log and sprinkled with chocolate filling.

#3: Fold the dough in half into a horseshoe shape, then twist the right side over the left to make a figure eight, give it two good twists, and nestle it into the loaf pan.

Collage of photos shaping babka into figure 8 and placing in pan.

#4: Finally, sprinkle the streusel on top and get ready to bake!

A loaf of babka with streusel sprinkled in top, before being baked.

Recipe Success Tips

A run-down of all the things you need to know about ingredients, equipment, alternative mixing, storing and freezing:

  • Freezing Instructions – Unbaked: The babka can be frozen in the pan for up to 1 month before baking. Wrap tightly in plastic wrap, and then in foil. When ready to bake, remove from freezer; let stand at room temperature for about five hours before baking as directed.
  • Freezing Instructions – Baked: Once baked and completely cooled, the babka can be wrapped in plastic wrap, then foil, and placed in a zipper freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature before serving. You could also slice the loaf and freeze the slices individually.
  • Milk: I use whole milk because I like the higher fat content for baking recipes, but you can get away with 2% here, as well.
  • Yeast: Instant yeast is sometimes also referred to as bread machine yeast or rapid rise yeast. If you use active dry yeast, please be aware that your rise times will be longer.
  • Chocolate: I recommend using baking bars that you chop finely for this recipe, as opposed to chocolate chips, which will hold their shape and not melt down as much as chopped chocolate. I like Ghiradelli and Guittard brands. You can substitute bittersweet chocolate if you’d like, but I would not use milk chocolate, as it would be too sweet here.
  • Cinnamon: It might be strange to see this much cinnamon mixed in with chocolate, but it is not pronounced and it totally elevates the flavor of the filling. I highly recommend leaving it in!
  • Loaf Pans: I use Williams-Sonoma Goldtouch loaf pans (the 1-pound pans for this particular recipe).
  • To Make By Hand: If you don’t have a stand mixer, you can still make babka! Mix the dough together as directed, using a wooden spoon, then knead by hand on a floured surface until the dough is smooth and slightly tackly, then proceed with the rest of the recipe.
  • The Original Recipe: If you are interested in the original recipe that yielded 3 loaves, you can find those measurements here.

Slices of chocolate babka laying out on a serving board.

JOIN THE BEB BAKE-ALONG!

To tackle the chocolate babka and bake along with me this month, simply do the following:

  • Make the chocolate babka!
  • Snap a picture and either share it on social media (#BEBbakealong on Instagram or Twitter), upload it to the BEB Facebook group, or email it to me.
  • Check in on Instagram and Facebook throughout the month to see everyone’s babka!

Video Tutorial: Watch How to Make Chocolate Babka

Chocolate Babka

This chocolate babka is rich, decadent and can be made at home in only a few hours.

For the Dough

  • 1 cup warm milk (warmed to 110°F)
  • 1 tablespoon instant yeast
  • ½ cup granulated sugar
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 4 cups all-purpose flour
  • ½ teaspoon salt
  • ⅔ cup unsalted butter (cut into 1-inch pieces, room temperature)

For the Chocolate Filling

  • 24 ounces semisweet chocolate (very finely chopped)
  • ⅔ cup granulated sugar
  • 1½ tablespoons ground cinnamon
  • ½ cup unsalted butter (room temperature)

For the Egg Wash

  • 1 egg
  • 1 tablespoon heavy cream

For Streusel Topping

  • 1 cup powdered sugar
  • ¾ cup all-purpose flour
  • ½ cup unsalted butter (room temperature)

Make the Dough

  1. In a 4-cup measuring cup or medium bowl, stir together the milk and yeast and let sit for 5 minutes. Then, whisk in the sugar, egg, and egg yolk.

  2. In the bowl of an electric mixer fitted with the dough hook, add the flour and salt. Mix on low speed to combine, about 1 minute. Add the yeast mixture and mix until most of the flour has been incorporated, about 1 minute.

  3. Add the butter a few chunks at a time and knead until the dough forms a soft, smooth dough that is just slightly sticky when squeezed together, about 5 to 10 minutes. Turn the dough out onto a lightly floured surface and knead just a few times until the dough is smooth, then place in a greased bowl, turning to coat the dough. Cover with plastic wrap and place in a warm, draft-free spot to rise until doubled in size, about 1 hour.

Make the Chocolate Filling

  1. In a large bowl, stir together the chopped chocolate, sugar, and cinnamon. Add the butter and, using a pastry blender or a fork, cut the butter into the mixture until completely combined.

Make the Egg Wash

  1. In a small bowl, whisk together the egg and heavy cream.

Assemble the Babka

  1. Grease two 9×5-inch loaf pans with butter, then line with parchment paper; set aside. Gently punch down the dough, then turn out to a clean work surface and allow to rest for 5 minutes.

  2. Divide the dough in half and keep the half you are not working with covered with plastic wrap.

  3. On a well-floured surface, roll the dough into a 16-inch square. Crumble half of the filling over the surface of the dough, reserving 2 tablespoons of the filling, and leaving a ½-inch border around the edges of the dough.

  4. Brush the egg wash around the border of the dough. Starting at one side, roll the dough up tightly into a log, pinching the ends together to seal. Holding one end of the dough in each hand, twist the dough lengthwise five or six times.

  5. Brush the top of the log with the egg wash, then carefully sprinkle the remaining 2 tablespoons of filling over the top of the log, pressing it into the egg wash. If any falls off the sides, pick it up and press it into the top.

  6. Fold the dough in half into a horseshoe shape, then cross the right half over the left half. Pinch the ends together to seal and form a figure eight. Holding one end of the dough in each hand, twist the dough two more times, then nestle it into the prepared loaf pan.

  7. Repeat steps #9 through #12 with the second half of dough.

  8. Preheat oven to 350 degrees F with rack in lower third of oven.

Make the Streusel Topping

  1. In a medium bowl, whisk together the powdered sugar and flour. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs with larger chunks throughout.

  2. Brush the top of each loaf with the egg wash and sprinkle each loaf evenly with half of the streusel topping. Cover the loaves loosely with plastic wrap and place in a warm, draft-free spot until the dough has expanded and puffed a bit, about 30 minutes.

Bake the Babkas

  1. Bake the loaves, rotating halfway through, until a light golden brown, about 55 minutes. Reduce the oven temperature to 325 degrees F and continue baking until deep golden brown and a digital instant-read thermometer inserted into the center of the loaves registers 190 degrees F, about 15 to 30 more minutes. Transfer the pans to wire racks to cool completely. The loaves should be wrapped tightly in plastic wrap and can be stored at room temperature for up to 4 days.

  • Freezing Instructions – Unbaked: The babka can be frozen in the pan for up to 1 month before baking. Wrap tightly in plastic wrap, and then in foil. When ready to bake, remove from freezer; let stand at room temperature for about five hours before baking as directed.
  • Freezing Instructions – Baked: Once baked and completely cooled, the babka can be wrapped in plastic wrap, then foil, and placed in a zipper freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature before serving. You could also slice the loaf and freeze the slices individually.
  • Milk: I use whole milk because I like the higher fat content for baking recipes, but you can get away with 2% here, as well.
  • Yeast: Instant yeast is sometimes also referred to as bread machine yeast or rapid rise yeast. If you use active dry yeast, please be aware that your rise times will be longer.
  • Chocolate: I recommend using baking bars that you chop finely for this recipe, as opposed to chocolate chips, which will hold their shape and not melt down as much as chopped chocolate. I like Ghiradelli and Guittard brands. You can substitute bittersweet chocolate if you’d like, but I would not use milk chocolate, as it would be too sweet here.
  • Cinnamon: It might be strange to see this much cinnamon mixed in with chocolate, but it is not pronounced and it totally elevates the flavor of the filling. I highly recommend leaving it in!
  • Loaf Pans: I use Williams-Sonoma Goldtouch loaf pans (the 1-pound pans for this particular recipe).
  • To Make By Hand: If you don’t have a stand mixer, you can still make babka! Mix the dough together as directed, using a wooden spoon, then knead by hand on a floured surface until the dough is smooth and slightly tackly, then proceed with the rest of the recipe.
  • The Original Recipe: If you are interested in the original recipe that yielded 3 loaves, you can find those measurements here.

Recipe slightly adapted from Martha Stewart’s Baking Handbook.

Update Notes: This recipe was originally published in January 2010. It was updated in December 2019 with a recipe formulated for two loaves instead of three, new photos, a recipe video, and extra success tips.

[photos by Ari of Well Seasoned]

The post December Bake-Along: Chocolate Babka appeared first on Brown Eyed Baker.





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The Ultimate List of Christmas Baking Ideas

December 2, 2019 by admin No Comments


This is the ULTIMATE LIST of Christmas baking ideas for Christmas cookies, candy, bar desserts, cakes, and breads. All of my favorites, all in one place. There are tons of can’t-miss December recipes, such as crock pot peanut clusters, avalanche bark, eggnog bundt cake, nut roll, and last year’s most popular recipe – Danish butter cookies. No boring holiday cookie trays for you!

A photo of snickerdoodles with text overlay

Have you started any holiday baking yet?

Thanksgiving is over and our house is decorated for Christmas, but I haven’t made any Christmas recipes yet. Usually, the very first one to come out of my kitchen is peppermint bark – I keep it in the refrigerator and love to steal nibbles throughout the month 🙂

I compiled this list for all of us (myself included!) so we can narrow down what to bake in the upcoming weeks. I’ve included TONS of Christmas cookies, candy, some bar desserts, festive cakes, and breads. So many options!

I would love, love, love to hear which Christmas sweets are nostalgic for you, what you MUST have, what you plan on making this year… please share in the comments below!

Christmas Cookies

Nothing says holidays quite like Christmas cookies! The centerpiece of Christmas cookie trays, there are so very many to choose from and so little time!

Growing up, my mom’s go-to cookies were mini cheesecake cookies, peanut butter blossoms, pecan tassies, peanut butter cookies, and, of course, decorated cut-out sugar cookies.

The Christmas cookie lineup on BEB:

  • Almond Lace Cookies
  • Anise Cookies
  • Buckeye Cookies
  • Chocolate Chip Biscotti
  • Chocolate Chip Meringue Cookies
  • Chocolate Chip Tea Cookies
  • Chocolate Crinkle Cookies
  • Chocolate-Dipped Shortbread Cookies
  • Chocolate-Pistachio Biscotti
  • Chocolate Sugar Cookies
  • Classic No Bake Cookies
  • Classic Thumbprint Cookies
  • Coconut Macaroons
  • Cranberry-White Chocolate Almond Biscotti
  • Cucidati
  • Danish Butter Cookies
  • Dark Chocolate Chunk Eggnog Cookies
  • Empire Cookies
  • Filled Raisin Cookies
  • Gingerbread Men Cookies
  • Grandma’s Biscotti
  • Homemade Cannoli
  • Italian Sesame Seed Cookies (Giuggiulena)
  • Lofthouse Style Frosted Sugar Cookies
  • Mini Cheesecake Cookies
  • Nut Crescents
  • Nutter Butter Snowmen
  • Peanut Butter Blossoms
  • Peanut Butter Cup Cookies
  • Pecan Sandies
  • Pecan Tassies
  • Peppermint Whoopie Pies
  • Pizzelle
  • Rugelach
  • Salted Chocolate Shortbread Cookies
  • Snickerdoodle Biscotti
  • Snickerdoodles
  • Snowball Cookies
  • Soft and Chewy Gingersnap Cookies
  • Soft and Chewy Molasses Spice Cookies
  • Soft Peanut Butter Cookies
  • Sugar Cookies
  • Ultimate Ginger Cookies

Christmas Candy

Does Christmas scream CANDY to you? Do you churn out batch after batch of fudge, toffee, and brittle?

I could take an entire batch of peanut butter buckeyes, hide until New Year’s, and be a very happy gal.

My favorite Christmas candy:

  • Chocolate Bourbon Balls
  • Chocolate-Covered Potato Chips
  • Chocolate Peanut Butter Fudge
  • Crock Pot Peanut Clusters
  • Date, Coconut & Walnut Balls
  • Eggnog Fudge
  • Homemade Marshmallows
  • Homemade Peppermint Marshmallows
  • Homemade Torrone
  • Nutella-Pretzel Truffles
  • Oreo Balls
  • Peanut Butter Buckeyes
  • Peanut Butter Fudge
  • Peppermint Bark
  • Homemade Peppermint Patties
  • Peanut Brittle
  • Pistachio & Cranberry White Chocolate Bark
  • Reindeer Chow
  • Saltine Toffee
  • Snickerdoodle Fudge

Easy Bar Desserts

Bar desserts aren’t AS popular on holiday cookie trays, and I don’t know why! They’re usually super easy to bake and you can cut them into small squares to get a lot of bang for your baking buck.

I love ALL of these bars and think they’d all make wonderful additions to your Christmas baking list.

Bars for Christmas cookie trays! … 

  • Avalanche Bark
  • Decker Cake
  • Eggnog Cheesecake Bars
  • Frosted Sugar Cookie Bars
  • Oatmeal Carmelita Bars
  • Peanut Butter Cup Bars
  • Salted Caramel Chocolate Chip Cookie Bars
  • Scotcheroos
  • Seven Layer Bars
  • Snickerdoodle Blondies
  • Zia Lena’s Date Bar Cookies

Christmas Cakes

What is your go-to for Christmas dessert? Or Christmas Eve dessert? Truth be told, we are usually too full from both meals for a large dessert, so we typically graze on cookie trays. But if you’re looking for a fantastic holiday dessert, any of these cakes would make a fantastic choice!

Behold, Christmas celebration cakes:

  • Buche de Noel with Espresso Mascarpone Filling
  • Classic Gingerbread
  • Cranberry-Eggnog Cheesecake
  • Eggnog Bundt Cake with Rum Icing
  • Gingerbread Bundt Cake with Cream Cheese Icing
  • Gingerbread Pound Cake
  • Homemade Rum Cake
  • Sticky Toffee Pudding

Christmas Breads

And finally, festive Christmas breads! Just a few, but I couldn’t have a Christmas baking list without them. Babka is the ULTIMATE in sweet breads and I could eat a ridiculous amount of it. I’ve also included both Italian and Greek traditional Christmas breads, as well as nut roll, which is maybe technically a bread since it uses yeast? Or pastry? However you classify it, it’s not Christmas without it!

For my bread-baking buddies:

  • Chocolate Babka Wreath
  • Christopsomos (Greek Christmas Bread)
  • Date Nut Spice Bread
  • Nut Roll
  • Panettone (Italian Christmas Bread)

WHAT ARE YOUR FAVORITE CHRISTMAS RECIPES?

I would LOVE to hear about your family traditions, favorite recipes, and what you absolutely, positively cannot live without in December. Share in the comments section below!

The post The Ultimate List of Christmas Baking Ideas appeared first on Brown Eyed Baker.



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The Weekend Dish: 11/23/2019

November 23, 2019 by admin No Comments


Happy weekend before Thanksgiving!

One more short week before the holiday madness hits. Are you spending time prepping for turkey day? Relaxing and putting your feet up? Starting on Christmas shopping or decorating since Thanksgiving is late this year? I plan to not do too much so I can rest up knock this chest cold out before the holiday festivities begin!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

The Most Perfect Mashed Potatoes – A super simple technique makes all the difference – get wonderfully creamy mashed potatoes each and every time.

Mashed potatoes in a serving bowl with a wooden spoon.

Our 2019 Thanksgiving Menu – A rundown of everything being served for Thanksgiving, from cocktails and appetizers to how to prepare the turkey, vegetables, side dishes and, of course, dessert!

A photo of Thanksgiving dessert table with text overlay.

Friday Things – Rampant sickness, Christmas stuff, cakes, gingerbread houses, and more!

Top 5 Most Popular Posts This Week:

1. Traditional Bread Stuffing

2. My Favorite White Bread Recipe

3. Easy Peanut Butter Fudge

4. Crock Pot Mac and Cheese

5. Easy Hashbrown Casserole

This Time Last Year…

These were the recipes that hit the site during this same week last year…

Green Bean Casserole From Scratch

Sunday Dinner Menu

Baked Ziti with Sausage (again, because we canceled dinner last week when I woke up sick and Dominic had a fever, so it got popped in the freezer)

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

Who’s ready for some holiday baking?! I’m loving these gingerbread whoopie pies!

Not a pie person? How about this amazing-looking pumpkin bar recipe?!

Love this for a different spin on Brussels sprouts for Thanksgiving! >> Cacio e Pepe Brussels Sprouts

I’m always trying to master the perfect skillet potatoes.

Forever trying new lasagna recipes and this “best lasagna” is next on the list!

Have a delicious weekend!

The post The Weekend Dish: 11/23/2019 appeared first on Brown Eyed Baker.



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Friday Things #347

November 22, 2019 by admin No Comments


1. We have been on a serious illness bender here, ugh! Joseph and my husband have not been sick, but Dominic, Isabelle and I have sure made up for it. Those two have had chest coughs and runny noses for over a week and a half now, and on top of that, last weekend Dominic started running a fever along with a mild tummy bug, both of which took about three days to finally resolve. I started with a sore throat and aches on Sunday and by Monday at dinner, I had absolutely no voice. Totally gone. It finally came back on Wednesday morning, but I’m left with the bad chest cough and runny nose, thanks kids! 😜

2. Needless to say, there has been A LOT of couch time recently. Judith is such a good snuggler 🙂

3. Joseph has become such an eager and ferocious learner and it is such an absolute joy to witness. He spends tons of time writing letters, writing names he knows, and he’s begun copying words from picture board books, as well. When we sit at his allergist appointments every two weeks, he asks for paper and crayons and writes all of the words and names that he knows. He’s begun pointing out words in books and watching him light up when he masters something is just the best.

4. Do you remember me telling you about the Instagram account Cake by Courtney a few months ago? Her cakes are GORGEOUS! And I just found out she’s launching an online course for baking and decorating beautiful cakes; this is one I definitely want to sign up for!

5. Let’s discuss this list of The 17 Best Classic Christmas Movies… I have only seen A Charlie Brown Christmas (of course) and How the Grich Stole Christmas (naturally). Apparently, I have some work to do over the next five weeks!

6. Are you doing any Christmas baking yet? My peanut butter fudge recipe has been going bananas!

7. Good read! >> 15 Things I Wish Someone Had Told Me When I Started Cooking

8. I love the idea of easing into a new week relaxing and ready! >> 7 Sunday Rituals to Set You Up For a Really Good Week

9. Do you decorate gingerbread houses? Sally’s tutorial last year totally inspired me and I think the boys might love it, but it still seems like so much work!

10. TGIF! Cuddlebug alert!

The post Friday Things #347 appeared first on Brown Eyed Baker.





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Our 2019 Thanksgiving Menu

November 21, 2019 by admin No Comments


This comprehensive list of everything we’re planning to serve for Thanksgiving dinner covers the gamut, from cocktails and appetizers to how we’re preparing and cooking the turkey, vegetables, side dishes and, of course, dessert! If you’re still struggling with your Thanksgiving menu, I hope you’ll find some inspiration below.

A photo of Thanksgiving dessert table with text overlay.

Thanksgiving is ONE WEEK away!

Do you have any special memories associated with the fall holiday?

Growing up, this was one of – if not THE – most special holiday tradition for me. My grandfather’s parents and siblings settled in Chicago after immigrating here from Italy, while he remained here in Western Pennsylvania. Every year, his family traveled here to Pittsburgh for Thanksgiving, often spending the entire week.

It was so much fun for us kids to see those great aunts and uncles and cousins that we rarely got to spend time with. My grandma would start baking weeks in advance and she cooked feasts for them every night, never mind Thanksgiving dinner! We would play cards or dice late into the night, which usually resulted in my grandma taking out a spread of bread, Italian meats, and cheeses for sandwiches. It was the best time and I have so many fond memories of those Thanksgiving weeks.

To make a long story short… I have always absolutely adored the Thanksgiving holiday and am elated when it rolls around every year. I keep a spreadsheet with tabs for different years to keep track of how many people we host, what we eat, how much, if people liked it, how much was leftover, and notes for what to change for the following year. Yes, I am totally THAT PERSON, but it is a LIFESAVER when it comes to planning the meal!

Our 2019 Thanksgiving Menu

This year we are having 11 people for dinner (plus two more for dessert), in addition to our three kids, and this is what we’ll be feasting on…

Cocktails

  • We always have an assortment of water, soft drinks, beer, and wine on hand.
  • Two years ago, I made this cranberry cider punch and everyone LOVED it, so I made it again last year and it’ll make an appearance again this year (we typically go through a triple batch per 10 people). It’s a non-alcoholic drink, but some guests chose to spike it with their liquor of choice 😉

Appetizers

I like to keep pre-meal apps and snacks pretty light since Thanksgiving is such a huge and heavy meal. Appetizers for this year:

  • Sausage-Stuffed Mushrooms (my mom has been making this recipe for a few years now and they get totally devoured).
  • A cheese board is always a massive hit and you seriously cannot go wrong. I’ll load it up with fruit and veggies, too.

The Turkey!

I have brined a turkey for the last seven years, and plan to do so again this year. Up until two years ago, I had done traditional saltwater brines with sugar and aromatics, but two years ago, after seeing a recipe in the Wall Street Journal, I tried dry brining. It was easier and produced an incredibly juicy turkey, so it’s become my go-to method ever since.

We first deep-fried a turkey seven years ago, and I don’t think we’ll ever look back. Everyone agreed that it was the best turkey, ever. We have the Butterball XL Indoor Turkey Fryer, which holds up to a 20-pound turkey (although we fried a 22-pound turkey a couple of years without any issues). The indoor fryer is safe, easy to use, and the turkey cooks extremely quickly. We love it!

(You can read how we do it here –> How to Deep-Fry a Turkey)

Alongside the turkey come its duo of accompaniments:

  • Fresh Cranberry Sauce – I love this chutney/relish-style cranberry sauce and have been making it for years.
  • Make-Ahead Gravy – This is my go-to gravy; since we deep fry the turkey, there are no pan drippings to make traditional gravy. I may try to roast some turkey legs this weekend and save the drippings to amp up the turkey flavor!

Side Dishes

I like to have a variety of side dishes, encompassing all of the necessary categories that people expect to see – stuffing, mashed potatoes, sweet potatoes, vegetables, corn, etc. The amount you choose to serve totally depends on the number of people you are having!

  • Traditional Bread Stuffing – I have made an additional sausage stuffing for the last few years (sometimes cornbread and sometimes the Challah version), and even though I LOVE it, we always have an insane amount leftover, so I scratched it from the menu this year and am just going with a larger pan of the traditional stuff.
  • Perfect Mashed Potatoes – I usually triple or quadruple batch this so there is enough for dinner plus extra to send home with the leftover turkey.
  • Trying to decide between sweet potato gratin, which is always a big hit, or a more traditional sweet potato casserole, which we haven’t had in a few years. Which would you vote for?
  • Green vegetable! I haven’t nailed this one down yet; my mother-in-law has made the Brussels sprouts with pancetta, cranberries & pine nuts in years past and everyone enjoys them, and then there’s green bean casserole from scratch. Decisions, decisions.
  • Corn Casserole – I’m still debating between the classic creamed corn casserole, fresh corn casserole from scratch, or sweet corn spoon bread. Do you have a vote?
  • Dinner Rolls – We usually buy them from a bakery, but I’m making them from scratch this year!

(For more side dish ideas, check out 27 Thanksgiving Side Dishes That Are Better Than the Turkey)

Dessert

  • Pumpkin Pie
  • Chocolate Chip-Pecan Pie Bars
  • Italian Walnut Pillow Cookies (my grandma’s Thanksgiving week staple)

(For more dessert ideas, check out 29 Thanksgiving Desserts Worth Saving Room For)

I’d love to hear what you’re planning to make for Thanksgiving this year!

Are you hosting? Are you bringing a dish somewhere? Give me all of the yummy details!

The post Our 2019 Thanksgiving Menu appeared first on Brown Eyed Baker.



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The Most Perfect Mashed Potatoes

November 20, 2019 by admin No Comments


Say hello to the future star of every single holiday dinner for the rest of your life. A combination of the right potatoes and a super simple technique makes all of the difference here – get wonderfully creamy mashed potatoes each and every time (plus countless requests for the recipe each time you make them!).

Mashed potatoes in a serving bowl with a wooden spoon.

Close your eyes and picture the spread on the table just before Thanksgiving dinner. What do you see?

Probably a huge turkey right in the middle, then an embarrassment of riches when it comes to side dishes covering the rest of the table with little room for water glasses if your family is anything like mine.

Now, for the most important question: What are you MOST excited to eat?!

I typically gloss over the turkey, accepting a small piece of dark meat, and load up on all of those side dishes, but the one that gets me starry-eyed every time is the mashed potatoes.

I’m an unapologetic carb-lover, so perfect mashed potatoes were my life goal for the longest time. It took some time to nail down the technique for truly magnificent potatoes, but once I uncovered it, I’ve never made mashed potatoes another way! These are incredibly easy and require only a few ingredients, meaning there is absolutely no reason for leaving them off of your Thanksgiving menu.

Side by side photos of a pot of cubed potatoes before and after boiling.

Keys to Mashed Potato Bliss

Mashed potatoes are pretty darn basic, right? Boil the potatoes, mash or beat in some liquid, season them, and voila! Potatoes! Except… sometimes they’re not very good, right? Sometimes they turn out gummy or dry or bland and gosh, isn’t that the worst?! Here’s how to make the best-ever mashed potatoes:

  • Use Yukon Gold potatoes. The end. Yukon Gold potatoes don’t have as much starch as russet potatoes, soak up that butter and cream extremely well, and result in a super creamy end product.
  • Add warm butter and cream. In the past, I’ve stirred in softened butter and milk from the fridge, or some variation thereof. Instead, here we are warming the butter and cream on the stove and mashing them into the potatoes, a little at a time. Adding them warm allows them to more easily absorb into the potatoes, making for much smoother and creamier mashed potatoes.
  • Season more than you think you should! Seriously, is there anything worse than bland mashed potatoes? You may think that the amount of salt and pepper in this recipe is a lot, but I promise you that the potatoes taste AMAZING and this is not an area you want to skimp!

Butter and half-and-half in a saucepan before and after melting.

Make-Ahead Mashed Potatoes

A few years ago, as a new mom of two, I grew tired of trying to time my potatoes with the turkey being done and carved, so I started making them early in the day and keeping them in the slow cooker on warm. It worked like a charm!

Now I make them in the morning before anyone gets here and they’re piping hot when we sit down to eat.

How-To: Simply make the potatoes as directed, then splash a little heavy cream into the bottom of a 4 to 6-quart slow cooker and transfer the finished mashed potatoes into the slow cooker. Drizzle a little heavy cream on top, cover, and set to warm. Stir every 30 minutes or so and add a splash more cream if the potatoes seem dry at any point. Serve when ready!

Mashing potatoes in a pot with the half-and-half and butter mixture.

My family clamors for these mashed potatoes each and every Thanksgiving, so depending on how many people we’re having, I make either a triple or quadruple batch to ensure there is enough for everyone to eat at dinner and then pack up with their leftovers.

I love that these are super creamy but still retain a good bit of texture and some chunkiness – the best of both worlds when it comes to mashed potatoes. I hope you’ll give this version a try and treat your family and friends to mashed potato nirvana this year.

A close-up photo of mashed potatoes swirled in a bowl with a wooden spoon.

Watch How to Make The Best Mashed Potatoes:

The Most Perfect Mashed Potatoes

A super simple technique makes all the difference – get wonderfully creamy mashed potatoes each and every time.

  • 2 pounds Yukon gold potatoes (peeled and cut into large chunks)
  • ½ cup unsalted butter
  • ¾ cup half-and-half
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  1. Put the potatoes in a large pot and cover with cold water.
  2. Bring to a boil and cook until the potatoes are very tender.
  3. Meanwhile, heat the butter and half-and-half in a small saucepan over low heat.
  4. Drain the potatoes and return to the pot. Mash up the potatoes a little with a potato masher. Add the melted butter mixture a little at a time and use the potato masher to combine. Once it has all been added, use a wooden spoon or spatula to give it a few stirs to combine completely. Stir in the salt and pepper and stir to combine. Serve immediately.
  • Half and half is a common dairy product sold in the U.S. If it’s not available where you live, you can substitute half whole milk and half heavy cream.
  • You can keep these mashed potatoes warm in a slow cooker if making for a holiday dinner. Splash some cream on the bottom of the slow cooker, add the mashed potatoes, and then a splash of heavy cream on top. Keep the slow cooker on warm and stir occasionally. If the potatoes seem dry at any point, then just stir in some additional cream.
  • These are very well seasoned (there’s nothing worse than bland mashed potatoes!); if you’re watching your salt intake, you may want to cut back on the salt to start and then add more to taste.

Nutritional values are based on one serving

This recipe was originally published on November 22, 2011. Updated in November 2019 with new photos, a video, and extra recipe tips.

[photos by Ari of Well Seasoned]

The post The Most Perfect Mashed Potatoes appeared first on Brown Eyed Baker.



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The Weekend Dish: 11/16/2019

November 16, 2019 by admin No Comments


Helloooo and happy weekend to you!

It was full-on winter here this week with frigid temperatures and a surprise snow on Tuesday. What are you up to this weekend? I hope to finalize my Thanksgiving menu, maybe catch a movie, and otherwise get caught up on some stuff around the house. Have a wonderful couple of days!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

27 Thanksgiving Side Dishes – The Ultimate List! – A collection of the BEST Thanksgiving side dishes, from classics like corn casserole, mashed potatoes, cranberry sauce, rolls, and traditional stuffing to modern riffs on favorite recipes like sweet potato casserole and green bean casserole.

A collage of four side dish recipes with text in the middle.

29 Thanksgiving Dessert Worth Saving Room For! – A collection of the BEST Thanksgiving desserts! Everything from classics like pumpkin pie, pecan pie, apple pie & pumpkin rolls, to other seasonal desserts.

A collage of four Thanksgiving desserts.

Friday Things #346 – Happy kiddos, holiday movies, popular music, coffee, and some TV!

Top 5 Most Popular Posts This Week:

1. My Favorite White Bread Recipe

2. Buffalo Chicken Dip

3. Peanut Butter Fudge

4. Garlic-Herb & Parmesan Roasted Red Potatoes

5. Easy Hashbrown Casserole

This Time Last Year…

These were the recipes that hit the site during this same week last year…

Homemade Sweet Potato Pie

Sunday Dinner Menu

Baked Ziti with Sausage

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

These sour cream coffee cakes look like perfection.

I so want to try my hand at homemade lo mein noodles.

I’ve never made chicken pot pie with biscuits but I have a feeling it might be my new favorite.

Yes, please! >> Salted Honey Butter Parker House Rolls

Everything bagel breakfast casserole for holiday brunches!

Have a delicious weekend!

The post The Weekend Dish: 11/16/2019 appeared first on Brown Eyed Baker.



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