Dessert Before Dinner

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Recipes from Oceania

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Rye Hot Dog Buns

Sometimes, I love a good hot dog, but the hot dog buns always leave much to be desired. I finally made my own hot dog buns and they weren't difficult at all. They were somewhat sweet with a not too strong rye and caraway flavor. They were soft and toasted perfectly. This is a hot dog that will go great with strong mustard and kraut. Do not sully this dog with ketchup. The cool thing about hot dog buns is making them with the slit down the middle. How do you get them to stay attached? I didn't initially understand how to make these buns, but I've attached a diagram that should explain how to make these. Try them for your next BBQ. I guarantee you won't want to go back to regular hot dog buns. This post has been submitted to Yeastspotting Rye Hot Dog Buns Ingredients ¾ cup rye flour ¾ cup milk ½ cup onion, diced 3 tbsp honey 2 Tbsp butter 1 Tbsp yeast 3 cups AP flour ¾ cup water 1 Tbsp caraway 2 tsp salt 1 egg white 2 Tbsp water Directions Pu

Greek Yogurt Souffle

While scouring Pinterest the other day, I found this amazing recipe for Greek yogurt souffle courtesy of Jules Food . I made it for dessert a couple nights ago and it was super easy and delicious. It was light as air when it was fresh out of the oven and super delicious. Even after it fell, it tasted just like delicious, super light cheesecake. Best of all, this recipe supposedly has 7 grams of protein and only 80 calories per serving. I will make this again and again. I didn't even feel bad about having a leftover for breakfast the next morning Greek Yogurt Souffle Ingredients 1 cup plain greek yogurt 3 large egg yolks 3 egg whites 3 Tbsp AP flour pinch of salt 1 tsp vanilla extract ¼ cup sugar pinch cream of tarter Directions Preheat oven to 375 Butter 6 6oz ramekins and coat the insides with sugar. Shake out and set on a baking sheet Mix together yogurt, egg yolks, flour, salt and vanilla In a separate bowl, beat egg w

Secret Recipe Club: Sesame Seed Cookies

It's time for a special installment of the Secret Recipe Club . As you all know, Secret Recipe Club is a weekly collection of recipes from a great group of bloggers. Every Monday, the particular group makes a recipe from another member (in secret, of course) and reveals it on the given day. It's great fun and you get to learn about some great recipes and amazing blogs. Usually I post with group C on the third Monday of every month. That's today. The months of December/January are a little weird because groups C and D take a break in December and groups A and B take a break in January in order to accommodate for the holidays. I thought I was going to have to miss out on SRC this month, but then I learned they were doing a cookie swap. It sounded perfect, especially around the holidays. Instead of having a member of Group C this week, the cookie swap mixed folks from all different reveal groups. This gave me the opportunity to explore Sid's Sea Palm Cooking

Lemon Coolers: a homemade, discontinued girlscout cookie

Several years ago, the Girl Scouts had a cookie called a Lemon Cooler. They were marketed as a low fat cookie from about 2000-2006 when they were discontinued/retired. Even though they were low fat, they were sweet and refreshing. It was a vanilla cookie with just a hint of tart. They were perfect when you didn't want chocolate, and you could eat 5 cookies for the caloric equivalent of 2 samoas. Those cookies seem to have come back for the 100th anniversary, now dubbed with the name "Savannah Smiles" (which means, of course, that there is a stripper somewhere with the unfortunate name of Thin Mint or Tagalong). But I will always call these delicious cookies lemon coolers. It might almost be girlscout cookie season, but in the off times when you long for those delicious cookies, you can always make this recipe or a recipe for homemade Samoas to hold you over from one year to the next. Lemon Coolers Ingredients ½ cup butter ¾ cup powdered sugar 2 tsp lemo

Pomme de Terre MaCaire - The best way to eat potatoes

A couple weeks back, I discovered my new favorite way to eat potatoes. It combines all the best aspects of a baked potato, but it looks much nicer for a fancy dinner party. It's also a great dinner side dish because it can be made up to a day ahead of time. I hate making potatoes because they always take so long from start to finish. Why make potatoes (which take an hour) when rice takes half an hour and couscous takes 5 minutes? These potatoes have a creamy aspect but don't have the mushy texture of mashed potatoes. They're savory and very flavorful, while still having a crunchy exterior. I love them, and they go perfectly with steak or pork chops. Pomme de Terre MaCaire (serves 4) Ingredients 4 large russet potatoes equal parts sour cream and shredded cheddar cheese (should be about 1 large tablespoon of sour cream) scallions 3 strips crispy bacon, crumbled salt and pepper to taste Directions Bake potatoes until done (about 1 hour) Let potatoes cool and

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Recipes from Oceania

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