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katahdinwhoopiepie
25 5,802 M Moving Along 1
PathStep 1 Compassion hearts133 Forum posts5 Forum upvotes25 Current upvotes25 Age GroupTeen Last activeNovember, 2026 Member sinceJuly 23, 2026
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Monkey bread recipe
Hobby Zone / by katahdinwhoopiepie
Last post
 October 15th
...See more Ingredients: 1 1/2 cups whole milk, warmed to 110° 2 and 1/4 teaspoons yeast 1/4 cup granulated sugar 2 eggs 1/3 cup unsalted butter melted and slightly cooled 1 teaspoon salt 5 cups all purpose flour Coating: 3/4 cup unsalted butter 1 and 1/4 granulated sugar 1 tablespoon cinnamon 2/3 cup brown sugar (light or dark) 1 teaspoon vanilla Vanilla Icing: 1 cup confectioners sugar 3 tablespoons whole milk 1/2 teaspoon vanilla * Prepare the dough: Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. * Add the eggs, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. * Knead the dough: Keep the dough in the mixer and beat for an additional 5-7 full minutes, or knead by hand on a lightly floured surface for 5-7 full minutes. dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger-if it slowly bounces back, your dough is ready to rise. You can also do a "windowpane test" to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it's thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test. * 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. * Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. (Nonstick spray is best for this recipe.) Prepare the coating: Melt 1/2 cup (113g) of unsalted butter in a medium bowl. Mix granulated sugar and cinnamon together in another medium bowl. You will use the rest of the butter, brown sugar, and vanilla later. * Shape the dough: Use the video tutorial above as a guide for this step. When the dough is ready, punch it down to release the air. Working one at a time, take small pieces of dough and roll into balls (about 1.25 inches in diameter each). You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange the balls in the Bundt pan as you go. Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel and allow the shaped monkey bread to rest for 20 minutes. The balls will slightly rise during this time.Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the monkey bread towards the bottom of the oven so the top doesn't burn.) Finish the coating: Melt remaining 1/4 cup (60g; 4 Tbsp) butter, then whisk in the brown sugar and vanilla extract. Pour evenly all over the shaped monkey bread. * Bake for 35-45 minutes or until golden brown on top. Cover loosely with foil if the top is browning too quickly. Cool for 5-10 minutes, then invert onto a large serving plate or cake stand. Make the icing: Whisk all of the icing ingredients together. Drizzle over monkey bread. Cut the bread into generous slices or let everyone pick off the gooey pieces themselves. That's the fun of this treat! 12 Monkey bread tastes best served on the same day. Cover leftovers tightly and store at room temperature for 1 day and in the refrigerator for up to 4 days.
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Chocolate mousse pie recipe
Hobby Zone / by katahdinwhoopiepie
Last post
 August 12th
...See more Crust: 22 reg oreos (don’t use double stuf) (249g) 5 tablespoons unsalted butter, melted (71g) Chocolate mousse filling: 8oz unsweetened chocolate finely chopped (226g). 2 tablespoons unsalted butter (28g) 4 egg whites (120g) 1 cup granulated sugar (200g) 1/4 teaspoon cream of tartar 2 cups heavy cream, cold (480g/ml) 6 oreos crushed into crumbs. Topping: classic whipped cream (recipe follows) Instructions: Make crust: preheat oven to 350°F (177°C) in a food processor or blender, pulse the whole cookies including filling into fine crumbs. Transfer to a medium bowl and stir in the melted butter. The mixture should be thick and quite wet. Pour the crumb mixture into a 9-inch pie dish and press in evenly to form crust. Bake for 10 minutes. Cool completely. Make the chocolate mousse filling: melt the chocolate with the butter set aside to cool slightly. Set up a double boiler (if you don’t have a double boiler, use a reg small pot for the water and a heat safe bowl for the top). Top the upper pot or bowl, add the egg whites, sugar, and cream of tartar. Position the pot or bowl over but not touching the simmering water below. Whisking constantly cook the egg white mixture until the sugar has dissolved and the mixture reaches 160°F (71°C) on an instant read thermometer. Transfer the egg white mixture to a large heat safe bowl or bowl of a stand mixer fitted with whisk. Beat on high speed until soft, glossy peaks form 5-6 minutes. Gently fold the melted chocolate into the whipped egg white mixture until combined. In another bowl, whip the cream on medium high speed until medium to stiff peaks form 3-4 minutes. Gently fold the whipped cream into the chocolate mixture. Using a small offset spatula, spread half the mousse into cooled pie crust. Sprinkle crushed cookie crumbs evenly over top. Top with remaining chocolate mousse, mounding it in center to create a dome shape. Make the classic whipped cream: 1 cup heavy cream, cold (240g/ml) 2 tablespoons granulated or powdered sugar 1/2 teaspoon vanilla extract In a large bowl using a handheld or stand mixer fitted with whisk. Whip the heavy cream, sugar, and vanilla on medium high speed until medium peaks form, about 3 minutes. Use immediately or store covered tightly in fridge for up to 24hrs Spread the whipped cream mixture on top. Refrigerate pie uncovered for atleast 4 hrs. Let it sit room temp for 10 minutes before slicing and serving. Store covered tightly in fridge for up to 4 days
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Soft pretzels recipe
Hobby Zone / by katahdinwhoopiepie
Last post
 August 12th
...See more Dough: 1 1/2 cups warm water (about 100°F/38°C) 1 tablespoon brown or granulated sugar 1 standard packet instant or active dry yeast. 1 tablespoon unsalted butter, melted and slightly cooled. 1 teaspoon salt. 3 3/4 to 4 cups all purpose flour Nonstick spray. Baking soda bath: 1/2 cup baking soda. 9 cups water. Instructions: Make the dough: in a large bowl, whisk the warm water, sugar, and yeast. Cover and let sit for 1 minute to dissolve the yeast. Whisk or mix in the melted butter and salt. Add 3 cups of the flour, then mix on low speed or with wooden spoon until combined. Add 3/4 cup more flour. (3 cups is 375g and 3/4 is 94). And mix until dough is slightly tacky but not overly wet. If it seems too sticky and clings to sides of the bowl add up to 1/4 (31g) more flour, 1 tablespoon at a time. If it feels dry and crumbly, add more water 1 teaspoon at a time mixing well after each addition. When the dough reaches proper consistency, beat on low speed 3-5 minutes. Or knead by hand. Do window pane test. Shape the dough into a ball cover with a tea towel or plastic wrap and let the dough rest at room temperature for atleast 10 minutes or up to 30. Preheat oven to 400°F (204°C) line two baking sheets with parchment paper and grease with nonstick spray. Using a sharp knife, bench scraper, or pizza cutter, cut dough into sections each about 1/3 cup (75g). On a lightly floured surface, roll each dough section into a 20-to22-inch rope. Form a circle with a dough rope by bringing the 2 ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards you and press them down to form a pretzel shape. Repeat with remaining dough. Make the baking soda bath: in a large pot, stir the baking soda into the water and bring to a boil. Carefully drop 1 or 2 pretzels into the boiling water and boil 20-30 seconds. Using a slotted metal spatula lift the pretzels outta the water and let excess water drain off. Place pretzels on prepared baking sheets and sprinkle with coarse salt. Repeat with remaining pretzels. Bake pretzels 12-15 minutes. Enjoy
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Berries and cream pavlova cake recipe
Hobby Zone / by katahdinwhoopiepie
Last post
 August 13th
...See more Meringues: nonstick spray for pans, 1 1/3 cups granulated sugar. 6 large egg whites room temperature. 1 teaspoon vanilla extract. 1 1/2 teaspoons cornstarch. 1/2 teaspoon cream of tartar. Berry topping: 3 cups mixed fresh berries (if using strawberries slice thin) 1 tablespoon granulated sugar. 1 teaspoon lemon zest. Whipped cream topping: 2 cups heavy cream, cold. 3 tablespoons granulated sugar. 2 tablespoons fresh lemon juice. 1 teaspoon vanilla extract. Instructions: Preheat oven to 350°F (177°C). Using a pencil trace around an 8inch round cake pan on two sheets of parchment paper. Flip the sheets over and place them pencil side down on two baking sheets. Grease each lightly will nonstick spray. Make the meringues: in a food processor or blender, process the sugar until its very fine about 1 minute. In a large bowl, beat the egg whites on medium high speed until soft peaks form. Add half the sugar and beat for 30 seconds add remaining sugar and vanilla and beat on high speed until stiff glossy peaks form. Using spatula, gently fold in cornstarch and cream of tartar until combined. Divide the egg white mixture evenly between the two circles. Using an offset spatula gently spread it in an even layer to the edges of the circles. Place both sheets in the oven as soon as you close the oven door reduce the oven temperature to 200°F (93°C) bake 1 hour and 20 minutes. Halfway through baking swap the pans between racks and rotate them 180 degrees. Turn off oven and slightly open the door let the meringues cool for about 4 hours. Make berry topping: in a large bowl, gently toss the berries, sugar, and lemon zest. Make whipped cream topping: whip the cream, sugar, lemon juice, and vanilla on medium high speed until medium peaks form. Using a thin metal spatula carefully lift cooled meringues off the parchment. Using offset spatula spread about half of the whipped cream over top then add half the berries. Repeat with second.
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