Food
How to Make Duff Goldman’s Monkey Bread
Duff Goldman’s homemade Monkey Bread is fun for kids and adults 🤗
Get the recipe 👇
Monkey Bread
Recipe courtesy of Duff Goldman
Level: Easy
Total: 5 hr (includes rising time)
Active: 45 min
Yield: 1 loaf (about 8 servings)
Ingredients
Dough:
1 package instant dry yeast
2 cups warm milk
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg
Pinch kosher salt
4 cups all-purpose flour, plus more for dusting
Cinnamon Sauce:
1 1/2 cups (3 sticks) unsalted butter
1 1/2 cups lightly packed light brown sugar
1 tablespoon ground cinnamon
Pinch kosher salt
Directions
Special equipment: a standard bundt pan
To make the dough: To the bowl of a stand mixer, add the yeast, warm milk, granulated sugar, melted butter, egg and salt and whisk together so everything is smooth. (Because you are using instant yeast, you do not need to let it bloom.) Add the flour to the mixture and mix using the dough hook on medium speed for 5 to 7 minutes. Remove the bowl from the mixer, cover with a towel and let the dough rise for 2 hours in a warm spot (like on top of the fridge). Alternatively, you can let the dough rise slowly in the fridge overnight.
Punch the dough down and let it rise again for another hour.
To make the cinnamon sauce: Melt the butter in a medium pot over medium heat, then whisk in the brown sugar, cinnamon and salt. Let the mixture come to a gentle simmer and whisk until smooth. Make sure the sauce does not get too hot – do not let it boil or it will break. Set aside, but leave on the stove. You want the sauce pretty warm when you pour it.
Remove the dough from the bowl and place on a clean, lightly floured surface. Roll the dough into 1-inch balls.
Pour some of the cinnamon sauce into a standard bundt pan. Layer about half the dough balls into the pan. Pour half of the remaining sauce over the dough balls. Layer in the rest of the dough balls. Pour the remaining sauce over the dough balls in the pan. Cover with plastic and allow to rise for 30 to 40 minutes in a warm spot.
To bake the bread: Place an oven rack in the lowest part of the oven and a second rack in the middle of the oven. Put a sheet pan on the lowest rack to catch anything that drips. Preheat the oven to 375 degrees F.
Bake the monkey bread for 30 to 40 minutes or until the top is a rich golden brown. Carefully remove from the oven and let the monkey bread rest for 5 minutes before turning it out onto a plate.
Recipe adapted from “Super Good Baking for Kids” Copyright © 2020 by Duff Goldman.
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Ree Drummond has a line-up of the best bits of food, starting with a culinary revelation: Crispy Chicken Skins and an incredible CLT Salad with Simple Ranch Dressing.
#ReeDrummond #ThePioneerWoman #FoodNetwork #CrispyChickenSkins
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/4xJ4jCN
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Crispy Chicken Skins
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 10 min
Yield: 18 pieces
Ingredients
6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
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Ree Drummond’s Crispy Chicken Skins | The Pioneer Woman | Food Network
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These gummies might look cute, but they’re made with the second HOTTEST chile peppers in the world.
Don’t miss the final episode of #HalloweenBakingChampionship, tonight at 9|8c.
Get the recipe 👇
Carolina Reaper Gummies
Recipe courtesy of Stephanie Boswell
Level: Advanced
Total: 8 hr 20 min (includes chilling time)
Active: 20 min
Yield: about 100 gummies
Care to test your mettle? Think chicken wings are kids’ stuff? The heat in these insanely spicy gummy candies comes from Carolina Reapers, the second hottest chile peppers in the world (maniacal laughter). Be warned: The gummies are not for the faint of heart, so take caution.
Ingredients
Gummies:
44 grams powdered gelatin (1/4 cup plus 1 tablespoon plus 1 teaspoon)
Nonstick cooking spray, for the molds
228 grams sugar (1 cup plus 2 tablespoons plus 2 teaspoons)
228 grams glucose syrup (3/4 cup)
28 grams sorbitol (1/4 cup plus 1 teaspoon)
1 to 3 tablespoons Carolina Reaper paste (pureed Carolina Reaper peppers), powder or dried peppers processed in a food processor, or to taste depending on how hot you want these to be (see Cook’s Note)
2 teaspoons citric acid
1/8 teaspoon cherry extract, or more to taste
Red or desired color food coloring, as needed
Coating:
1 cup sugar
1/4 cup citric acid
Directions
Special equipment: three 40-cavity silicone mini skull molds (each cavity about 1 inch long by 3/4 inch wide); food prep gloves; an eye cover
For the gummies: Mix together the gelatin and 150 grams water (2/3 cup) in a medium bowl and allow to bloom, about 3 minutes.
Oil three 40-cavity silicone mini skull molds with cooking spray and wipe away excess. Reserve upside down to encourage draining.
Mix together the sugar, glucose and sorbitol in a medium pot and bring to a boil. Mix in the gelatin mixture to combine. Remove from the heat and add the Carolina Reaper paste or powder, citric acid, cherry extract and food coloring. Whisk well to combine. Let the mixture settle for just a couple of minutes; you will see small amounts of white foam coming to the top. Pour through a strainer to remove the foam and any pepper chunks or seeds.
Pour into the prepared molds and chill at least 8 hours and up to 24 hours.
For the coating: Combine the sugar and citric acid in a medium bowl. Remove the gummies from the molds and add to the bowl with the sugar mixture. Toss to create sour gummies! Enjoy!
Cook’s Note
When handling Carolina Reaper peppers, paste or powder, use food prep gloves and an eye cover to avoid skin or eye contact, and wash hands thoroughly after use.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Chef Aarthi and Chef Zoe Schor go head-to-head in a fava bean battle for the chance to challenge Bobby Flay. Judged by Daphne Oz and Michael Voltaggio, Aarthi dishes up fava bean masala with cilantro arugula salad, while Zoe fires back with fava beans and crispy potato hash topped with hot chilies and a poached egg. Only one chef will advance to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Bobby Makes Something He’s NEVER Made Before! 🔥👀 Full Episode Recap | S15 E10 | Food Network
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Cozy up with comforting recipes from your favorite Food Network chefs, from hearty soups and stews to cheesy casseroles, savory pork dishes and warm, sweet desserts.
#FoodNetwork #FoodNetworkRecipes #FallRecipes
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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Food Network Chefs’ Cozy Fall Recipes 🍂 Ree Drummond, Ina Garten, Molly Yeh & More!
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Ree Drummond’s Apple Crisp combines tender Granny Smith apples, cinnamon and sugar with a buttery oat and brown sugar topping for a warm, comforting dessert.
#ReeDrummond #ThePioneerWoman #FoodNetwork #AppleCrisp
Get the recipe ▶ https://foodtv.com/3zsziKL
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Apple Crisp
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 20 min
Yield: 8 to 10 servings
Ingredients
Apples:
Salted butter, for the baking dish
8 medium Granny Smith apples, peeled, cored and sliced
1 cup granulated sugar
1 heaping tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Topping:
1 cup all-purpose flour
1 cup quick-cooking oats
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of kosher salt
1 stick (8 tablespoons) salted butter, melted
Ice cream or frozen custard, for serving
Directions
For the apples: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with butter.
Arrange the apple slices in the prepared baking dish in an even layer. In a bowl, mix together the granulated sugar, flour, cinnamon and salt. Sprinkle the mixture over the apples, then pour 1/2 cup water over top.
For the topping: In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda and a pinch of salt. Stir while drizzling in the melted butter. Sprinkle the topping in an even layer over the apples.
Bake until the topping is slightly crisp and golden brown, about 43 minutes. Serve warm or at room temperature on its own, with ice cream or with frozen custard.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ree Drummond’s COZY Apple Crisp 🍎 The Pioneer Woman | Food Network
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