Pecan Brownie Buns with Espresso Glaze The Sugar Hit

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Espresso Glaze Yield: 1 cup, enough for a 8 or 9-inch round Ingredients: 1 cup powdered sugar, sifted 2 tablespoons espresso powder 3 tablespoons very hot water 1 tablespoon Kahlua or other coffee-flavored liqueur Preparation: Put the sugar in a bowl. In a separate small bowl, combine the espresso powder and hot water, stirring until the powder.

Pecan Brownie Buns with Espresso Glaze The Sugar Hit

Espresso Glaze. Be the first to rate & review! By. Martha Stewart Test Kitchen. Martha Stewart Test Kitchen. The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing.

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Whisk the wet ingredients into the dry ingredients. Lastly, fold in the chocolate chips. Pour the brownie batter into the prepared baking dish. Bake for 30-35 minutes until set and cooked through. Let cool for 30 minutes. Gently use the parchment paper to lift the brownies out of the dish. Cut the brownies into 12 squares.

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Place the batter into a piping bag and snip off the tip, then fill up the donut pan about 3/4th of the way. Bake the donuts for about 18-20 minutes (depending on your oven). In the meantime, make the glaze by whisking up the confectioner sugar and espresso until smooth.

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For the glaze: 1. Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then whisk in confectioners sugar, vanilla, and salt until smooth. 2. Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). Let stand about 15-20 minutes until glaze is set.

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Preheat oven to 400 degrees. Line two baking sheets with parchment paper (or a Silpat mat), and set aside. Sift all purpose flour, sugar, cinnamon, baking powder, and salt into medium bowl. Add chilled margarine (or butter); using fingertips (or a pastry cutter), until mixture has a coarse consistency.

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Instructions. Bring soy milk, oil, maple syrup or agave, and sugar to a boil in a small sauce pan. Once boiling, remove from heat and let cool until lukewarm or 110 degrees F / 43 C (30 minutes) Once cooled, stir in yeast and let set for 5-10 minutes.

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Preheat oven to 325 degrees F. Spray a 9×5 inch loaf pan thoroughly with nonstick spray. In a small bowl, combine the flour, baking soda, cinnamon and salt, whisking thoroughly. Set aside. In a large bowl, whisk together the eggs and brown sugar until smooth. Add in the milk and coconut oil, whisking until combined.

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For the cake: Preheat oven to 325-degrees F. Coat with baking spray or butter a standard size Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix together milk and yogurt (or sour cream) in a small bowl. Using an electric mixer, cream together butter and sugar until fluffy.

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Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Remove the plastic wrap and whisk until completely smooth. Coat the cake with the ganache while the ganache is still warm, but the cake has cooled.

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Madeleines. Brown the butter. In a small saucepan over medium heat, melt your butter. Continue to heat until the butter foams up and the melted butter below turns golden and then to a golden brown colour and has a nutty fragrance. This takes about 4-5 minutes. Note, the butter turns very quickly from golden to burnt.

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2. tablespoons instant espresso powder. 2. tablespoons plus 4 teaspoons whole milk, divided.

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Instructions. In a very small bowl or cup combine the ½ tsp instant coffee and 1 tbsp hot water. Mix to dissolve the coffee granules and set aside to cool for 2 minutes. In another small bowl add the 1 ¼ cup powdered sugar. Add the coffee to the powdered sugar and whisk until smooth.

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In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy, 2 to 3 minutes. Add egg and mix until incorporated. Mix in vanilla extract. Mix baking soda in with sour cream; whisk baking powder and salt in with flour.

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Instructions. Pre-heat oven to 400°F. Line a baking sheet with parchment paper and set aside. In a large bowl, combine flour, sugar, baking powder, and salt. Add cold, cubed butter to the flour mixture and work the butter into the flour, using your fingers or a pastry cutter, until the mixture is coarsely crumbled.

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For the cinnamon roll dough: In a small bowl, combine the yeast with the 1 tablespoon of sugar. Whisk in the warm water and set aside. Add the melted butter to a large bowl and whisk in the remaining 1/2 cup of sugar until combined. Slowly whisk in the milk. Add in the eggs and whisk until combined.