Recetas en ingles

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Ingredients
3/4 cup Self-Rising Flour
3/4 cup Granulated Sugar
3/4 cup Unsalted Butter, Softened
2 Eggs
1 1/2 tsp Vanilla 
3 tbs Milk
Red, Blue, Green, and Yellow Food Coloring

Mixing Bowl
Measuring Cups
6 Small Bowls
Muffin Cups
Muffin Pan
Measuring Spoons
Whisk
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Directions-------------------------------------------------
Start by pre-heating your oven to 395 degrees.
In a large mixing bowl, use whisk to beat sugar into butter until creamy and fluffy. The mixture should be light in color.

Slowly stir in eggs and flour, making sure each is thouroughly stirred in. Mix in Vanilla.

Stir in milk 1 tablespoon at a time, stirring thoroughly after each tablespoon isadded.

Divide mixture evenly into each of the smaller bowls. 

Add food coloring in this manner:
Bowl 1- 8 drops red
Bowl 2- 8 drops yellow, 4 drops red
Bowl 3- 8 drops yellow
Bowl 4- 8 drops green
Bowl 5- 8 drops blue
Bowl 6- 8 drops blue, 4 drops red

Mix well until colors are evenly distributed.
Colors are as follows:
Bowl 1- Red
Bowl 2- Orange
Bowl 3- Yellow
Bowl 4- Green
Bowl5- Blue
Bowl 6- Purple.

Line muffin pan with muffin cups. Starting with purple, spoon batter evenly into each of the muffin cups, spreadng slightly. Continue, layering, with blue, then green, then yellow, then orange, then red.

Bake for 20 minutes at 395 degrees.
Makes 12 regular-sized cupcakes. Number of Servings: 12

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World's BestDinner Rolls

Today's post is actually a re-post of one of our very, very first recipes--like one of the recipes we had up on the blog before we even launched it! It is one of my most beloved recipes and an all-time favorite of my friends and family-members. I've always known that the dough was a little temperamental and that some people have had trouble with it, but it wasn't until I talked to Saraa few weeks ago and she told me that she has never successfully made these when I realized I needed to do something about it. I'm totally not sharing this to knock Sara in any way--heck, I have never been able to successfully make her famous Creamy ChickenTaquitos, so go ahead, judge me now. I'm saying this because if you've tried these rolls in the past and haven't had a lot of success, be happyto know that a) you're in good company, and b) I've tweaked the recipe, the yeast procedure in particular, in a way that I believe makes the dough more user-friendly and less moody. If only someone could find a similar cure for PMS...

If you're still nervous about working with yeast, check out this information on working with our fungal friend.

World's Best Rolls

2 c. whole milk (ifyou're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat untilbutter melts. It's salty. It's sweet. Yum.
Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve theyeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step--moving on with yeast that hasn't been activated properly will only end in heartache for you and hate mail for us.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on...
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