Summer Bakes the World is just that. This channel focuses on baking bread and dishes from around the world providing a little history and a plethora of tips. The worldly bakes use ingredients found in my local grocery store and most of which are already in my kitchen. While I am an adventurous home baker, I am also an educator by trade and have long desired to blend these two passions together. I’ve had amazing opportunities to travel abroad and learn to appreciate food through cultural customs and traditions. These life experiences have led me to this journey of discovering the world through baking. It is through baking from scratch where I can control the ingredients in my food and learn to appreciate the history and culture of baked goods from around the world. I look forward to sharing this adventure with you.
Looks delicious. My husband is a cinnamon roll fanatic and I can't wait to try your recipe. BTW how do you not have hundreds of thousands of subscribers? You are great and I really appreciate that you include some metric measurements and temperatures.😊
Hi. Thank you for sharing. I really appreciate your question and comment. That is a good question. 😄I just keep pushing forward. Your kind words mean a lot especially to someone who is just trying to share what they love with others. Since I have lived in Europe, I understand the difficulties in finding accurate cup and spoon measurements, so scales tend to be the most reliable. In case you're interested, I have another cinnamon roll recipe coupled with a yeast roll that was my grandmother's recipe. Feel free to check it out in case you want to make 2 large batches of cinnamon rolls or a combo of both savory and sweet rolls. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TJmr2vSNNpU.html Thank you so much again for the sweet message. Happy baking!
Hi. I have not made this specific recipe with butter alone, but I'm sure it will work fine. Since I make many variations of biscuits on a regular basis, here's my usual go-to version that uses only butter, if your interested. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-i6YeGvgrhXc.html Thank you for watching. Happy baking! 😄
@@keanuhwang2717 Biscuits are a good bread to start with when learning to make homemade bread. They are forgiving in that they can look ugly and lumpy and still taste really yummy. 😉
Dude Ranch Biscuits Recipe Link: www.canva.com/design/DAGSR6ek4cU/4O2pG5o4-A56-vG6NsGhjg/view Content Time Markers: 00:00 Summary & description of this recipe with pics 00:45 Visual of ingredients & activate the yeast 01:38 Combine the dry ingredients & cut in the fat 02:50 Stir in the wet ingredients, cover, & store overnight up to 3 days in the fridge 05:15 Next day or two: preheat oven, prepare pan, & cut out biscuits 07:22 Batch makes 24 biscuits, place in oven to bake 18-20 minutes, & check them out while they are hot Thanks for your support in watching, subscribing, & liking!
The amount of pulp you need for drying and using will vary based on the amount of pulp you have leftover after making your almond milk. If you want an almond milk recipe, you can check out my version. summerbakestheworld.com/milksub If you want details for various ways to use the almond pulp, you can check out some details here. summerbakestheworld.com/almondpulp Most of the "recipes" or suggestions are going to be based on the amount of pulp you actually have leftover. Thanks.
Zesty Pizza and Marinara Tomato Sauce Recipe Link: www.canva.com/design/DAGQBy_CsGA/FfLI3em76n3PLsfwarXpKg/view Content Time Markers: 00:00 Summary & visual of this pizza sauce 00:42 Visual of ingredients & combine all the ingredients in a saucepan 02:34 Whisk together, heat on medium-high until boiling, cover, & simmer for 1-2 hours 03:13 One final stir, pour into a heat-proof container, & cool slightly before using or storing 03:40 Check out the final product, taste it, & tell how to use & store it Thanks for your support in watching, subscribing, & liking!
Blueberries & Lemon Cream Cheese Cake Bars Recipe Link: www.canva.com/design/DAGO_1_gPSw/oVTtu9fZXWjzjoQEugvsUQ/view?DAGO_1_gPSw& Content Time Markers: 00:00 Summary & visuals of this recipe 00:47 Visual of ingredients & prepare baking dish 01:56 Make the dense bottom cake layer & press it into the baking dish 04:07 Make the cream cheese custard 05:43 Prepare the blueberries 07:17 Scatter blueberries over the cake, pour the custard over the blueberries, & bake 07:55 Cake is hot out of the oven, cool, dust with powdered sugar, & cut into serving pieces 09:48 Take a close-up look of the bars & taste Thanks for your support in watching, subscribing, & liking!
Yeah! They are somewhat similar. Sometimes we just have to go with what we have. I like to mix up similar ingredients, too. You never know what minor change can really enhance a dish. Thanks!
I made this over the weekend and it came out so good! I didn't use store bought crema. Instead, I mixed 2 parts of organic sour cream with full fat heavy cream. The additional fat made the quesadilla come out so buttery and soft!. Thank you again for making this. I loved eating this as a kid.
Great! I'm glad you liked the recipe. I love the idea of mixing the sour cream with heavy cream. I can see that totally working well. Thanks for sharing. I appreciate the feedback. Happy baking!
Chocolate & Cherries Caramel Oat Bars Recipe Link: summerbakestheworld.com/carmelitas Caramel Sauce Recipe Link: summerbakestheworld.com/caramelsauce Content Time Markers: 00:00 Summary & history of this recipe with gorgeous pics! 00:39 Visual of ingredients & prepare the baking dish 01:49 Make the oat base and topping 03:35 Divide the oat mixture, press 1/2 in the baking dish, & parbake the bottom crust. 04:20 Prepare the caramel filling 05:15 Top the parbaked crust with caramel, chocolate chips, cherries, & remaining crumble, & bake for 22-25 minutes 07:09 Dessert is baked, cool, & cut into serving pieces 09:37 Taste and describe the flavors Thanks for your support in watching, subscribing, & liking!
Hi. The older I become, the more I believe the statement that "grandma knows best". 😊 Thank you for sharing and for the positive comment. Aside from being fresher, the taste is certainly better than canned. I hope you have a good experience in making your own. Good luck and happy baking! Thanks again.
I'm from Bosnia and almost every dish goes with bread here, I like to look at bread recipes from all over the world! Your recipes look so amazing and easy and I can smell a good loaf!
Hi! So glad to hear from Bosnia! Thank you for sharing and leaving a comment. I would love to learn more about your country, culture, and food. If you have some recommendations of traditional bakes I should try from your culture, please let me know. I'm always looking for new bakes (new to me, that is 😉) to investigate and share. Thanks again and happy baking! 😊
Caramel Sauce Recipe Link: summerbakestheworld.com/caramelsauce Content Time Markers: 00:00 Description of this recipe with gorgeous pics! 00:35 Visual of ingredients & mise en place 01:08 Melt the granulated sugar in a dry saucepan (lots of tips!) 02:56 Whisk in butter, wait 5 seconds, & whisk in cream 03:40 Pour caramel sauce into heat-proof jar, cool at room temperature, & taste 05:21 Ways to use caramel sauce Thanks for your support in watching, subscribing, & liking!
We are in Australia and My little girl loves one type of almond milk and the store that sells it is now discontinuing that brand 😢 so I am definitely looking forward to trying this. Thank you so much for doing this recipe and showing me how easy it is 🫶🙌
Hi. You're welcome. So cool to hear from Australia. Maybe with the basics of this recipe, you can adjust the quantities of water, sweetener, and flavoring to fit your daughter's preferences. Oh, and don't forget to let her taste it as you make it to find that "perfect" combination. 😉 That is what I love about making your own... whatever... from scratch. I hope it turns out well for you. Thanks for commenting and sharing!
Sun-Dried Tomato & Italian Herbs Farfalle Recipe Link: summerbakestheworld.com/farfalle Content Time Markers: 00:00 Summary & history of this recipe with gorgeous pics! 00:41 Visual of ingredients & blend them all in a food processor 03:46 Knead the dough for 7 minutes, cover, & rest for 20 minutes 04:56 Prepare baking sheet, divide dough into 3rds, & roll out 1 third into rectangle 06:44 Trim off edges & score 1 1/2 inch lines vertically & horizontally to create squares 09:40 Fold each square center like an accordion to create the farfalle (butterfly) shape 10:45 How to fold each square if using a fluted pasta wheel Thanks for your support in watching, subscribing, & liking!
Hi. I assume you are referring to using queso crema instead of cotija. Queso crema is a creamier, softer cheese (like the American cream cheese) than Cotija (which is a harder cheese like sharp cheddar or parmesan). I have not used queso crema as a substitute in this recipe and not sure that it will work. You can certainly try it as a sub, but I don't know if it would produce the same cake texture. If you try it and it works, let us know.
I would think that you could make a large batch and can it in 12 oz portions for later use. This would be helpful during the holidays. I don't have much experience with canning, so I am not sure.
Hi. That's a great question. Like you, I don't have that experience, maybe someone in the know can chime in here. I totally agree that having it readily available during the ho!idays or anytime really would be beneficial. Thanks for the suggestion and commenting.
Thank you for this dimple recipe. Only problem I am having is your hair. You keep messing with it because it's in your face, I keep working during how your hair is going into whatever you cook or bake. 😢
Gooey Butter Cake with an Almond Twist Recipe Link: summerbakestheworld.com/gooeycake Content Time Markers: 00:00 Summary & history of this recipe with pics! 00:56 Visual of ingredients, prepare pan, & make the cake layer 03:20 Make the gooey cream cheese custard layer 05:11 Top with almond slices, bake, cool, & dust on powdered sugar 07:36 Slice into serving pieces & enjoy! Thanks for your support in watching, subscribing, & liking!
Molasses being "commonly found in Russia" sounds hilarious. This recipe has nothing to do with real Borodinsky bread which must include fermented rye malt instead of molasses not to mention missing pre-dough step that is based on a process known as flour starch gelatinization. For those interested ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-niIcAuRRxWo.html
Thank you ever so much! I’m just about to make my first batch of almond milk ever. And I was wondering what to do at the pub. Do you have a video on how to make almond milk? Thank you very much.
Hi! You're very welcome. There's so much value in that little grainy mess. 😊 Yes, I have a video on making almond milk. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5KSTYh6zu50.html Here's the recipe link as well. summerbakestheworld.com/milksub Thanks for the interest. In fact, in both the video and recipe links, I talk about using a variety of nuts, seeds, and coconut for making a milk substitute. There is plenty of versatility.
I jumped out of my chair when you said you don’t eat bread. Like you, wheat flour was my business. I used to bake all kinds of breads at a local farmers market when we lived in TN. A few years ago, I found couldn’t digest wheat or dairy. I also became prediabetic. Huge diet overhaul!! There is life after wheat! I guarantee it! There are some very creative low carb recipe writers on RU-vid. You will eat bread and pasta !!! I will check out those other recipes, too! And I am sharing this video with a friend
@@judysbakeryandtestkitchen1654 Hi Judy. Thanks for the comment. When I realized that gluten was an issue for me, I decided it would make me a better baker. I knew I would be challenged to learn how to bake gluten-free foods. I have quite a few gluten-free, dairy-free, and vegan videos and recipes... granola bars, brownies, cookies, cakes, cinnamon rolls, yeast bread, etc. But you are right, there are so many great gluten-free recipes and even baking ingredients on the market these days. I wish you the best in eating well and enjoying what you eat and bake regardless of food intolerance. Btw- we lived in TN for many years... nice connection there! Thanks again! Happy baking!
Cassava absorves lots of liquid indeed , in fact in Brazil there is a similar bread made with only cassava, cheese and oil and not corn , (tapioca, mandioca or yuca flour are other names for cassava ) but is more like a liquid batter they made it actually in liquifier blender and the batter is poor in a cupcake tray or similar the results are very similar to pan de bono but more airy as it rises more.
Spinach Lasagna Noodle Recipe Link: summerbakestheworld.com/spinachpasta Content Time Markers: 00:00 Description of this recipe with pics! 00:48 Visual of ingredients & make the dough in a food processor 02:41 Rest for 20 minutes, knead for 7 minutes, & divide into thirds 04:47 Roll out a third into a thin rectangle & divide into 3 strips 07:00 Place each noodle separately on a flour-lined baking pan & repeat rolling & cutting with remaining dough balls Thanks for your support in watching, subscribing, & liking!
Recipe Link: summerbakestheworld.com/milksub Content Time Markers: 01:00 The 3 ingredients + water & soak the almonds 02:51 Rinse, drain almonds, add to a high-speed blender, & add other ingredients (TIPS!) 04:38 Blend it all up on low first, then medium speed, add more water 05:38 Check the consistency at 4 cups water before adding more water & add remaining water 06:44 Learn about the 4 methods of straining almond milk 08:00 Strain the milk using 2 strainers 09:16 Ladle the milk into a glass 1/2 gallon milk jar 11:16 Taste and describe! Thanks for watching, liking, & subscribing!!
Salted Caramel Chocolate Chip Microwavable Cake Recipe Link: summerbakestheworld.com/chocolatechipcake Content Time Markers: 00:00 Microwavable cakes & pics! 00:35 Visual of ingredients 01:12 Combine all ingredients 03:31 Check out baked cake & add the indulgent toppings for elegance! 05:06 Taste test Thanks for your support in watching, subscribing, & liking!
I discovered these at 7-11 in Florida and love them! I made them once from scratch, didn't turn out so well, made them with a Goya mix--next time I'll use the food processor! Thanks for the recipe!
Hi! Yes, the ingredients make such a good bread, right!? I think for this type of bread without gluten and lots of cheese, the food processor "makes" the bread since it thoroughly blends the ingredients. I hope this recipe works out for you if you make a batch. Thanks for commenting and happy baking!
Easy Crispy Moist Skillet Gluten-Free Vegan Cornbread: Recipe Link: summerbakestheworld.com/skilletcornbread Content Time Markers: 00:00 This recipe inspiration with pics! 00:37 Visual of ingredients & preheat oven with cast-iron skillet 01:39 Make "buttermilk", 2 flax eggs, & soak the cornmeal 04:03 Combine dry ingredients, melt PB butter, & stir everything together 05:25 Swirl fat in skillet, pour half into cornmeal mixture, stir, pour cornmeal mixture into skillet, & return skillet to oven to bake 06:46 Check out cornbread hot out of the oven Thanks for your support in watching, subscribing, & liking!
