@annaandthekitch - Anna Goff Profile

i love being in college & sko buffs #cooking #baking

i love making this #cooking #baking

Recipe from Flour Water Salt Yeast by Ken Korkish. Definitely not perfect but we’re getting there! LMK if this video made any sense! #cooking #baking

Replying to @Dawson If you love pecan pie filling but hate pie crust like me these are perfect for you. The recipes are inspired by What’s for Dessert by Claire Saffitz and the pecan layer is from Natasha’s kitchen but I tweaked both recipes a little bit😘 For the biscuit layer: 1/3 cup sugar 3 cups flour 4 tsp baking powder 1.5 tsp diamond crystal kosher salt 1.5 sticks unsalted butter frozen 2 cups heavy cream For the pecan layer: 3/4 cup dark brown sugar 1/2 cup honey or maple syrup 1.5 sticks unsalted butter 1/4 cup heavy cream 1/4 tsp diamond crystal kosher salt 1 tbsp vanilla 3.5 cups pecans roughly chopped 1. Preheat oven to 375 2. Make the biscuit layer: Combine the sugar, flour, baking powder, and salt. Grate in the frozen butter and lightly mix with your hands so the butter is tossed into the flour. Make a well in the center, drizzle in the heavy cream, and start to mix the flour into cream slowly with a fork. Switch to your hands to form a rough dough. Press into the bottom of your dish. I baked for 5 minutes before pouring the filling in. 3. Make the pecan layer: combine all the ingredients and bring to a boil and then reduce the heat. Stir in the pecans and pour over the biscuit layer. Bake for about 20 minutes or until golden brown.

Recipe by @NYT Cooking !! #cooking #baking

Recipe from Whats for Dessert by Claire Saffitz #cooking #baking

This was so easy and good!! I do have recipe vid coming soon #cooking

I am eating this on repeat right now!! #cooking #baking

Ingredients: 1 yellow onion 1 lemon 5 Tbsp 3/4 cuo grated parm 1 cup orzo Salt Pepper Olive oil Instructions: 1. Chop your yellow onion, and peel 5 strips of lemon zest using a vegetable 2. In a pot, I used my @Our Place Always pan, and heat 3 Tbsp butter until melted. Add the onion and cook until fragrant and soft. Add 1 cup orzo, the lemon zest, and 1 tsp black pepper and stir. 3. Add in 3 cups water and a good pinch of salt and bring to a simmer over medium heat. Stir occasionally for 6-8 minutes. 4. Remove the pot from the heat, stir in 2 tbsp butter and 3/4 cup Parmesan Cheese. Grate in the remaining lemon zest, and squeeze in the juice of the lemon. Add more salt and pasta water if needed. Drizzle wirh olive oil serve with basil. #cooking #baking Inspired by @Molly Baz from Cook this Book!