Delicious Cream Cheese Canapes
#canapes #appetizer #creamcheesecanapes #creamcheeserecipe
Today I present to you a simple recipe to make: turkey ham and cream cheese canapes. This canapes you can use it for any party or occasion, although especially nice over the holiday.
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Ingredients:
•toast
•100g cream cheese
•1 Tsp mayonnaise
•1/2 Tsp oregano
•turkey ham
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Easy Jam Filled Cookies | Thumbprint Cookies - Melts in your mouth
#jamfilledcookies #thumbprintcookies #buttercookies #christmascookies #holidaycookies #spiceandtreats
Thumbprint cookies are jam-filled cookies originally from Sweden. They are quick to bake and take minimum prep-time.
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Polish Kolaczki (Filled Cookies)
A soft rich dough filled with fruit preserves, nuts or poppyseeds. Kołaczki are a traditional favorite in Poland and Central Europe.
In this video, I walk you through making the dough, prepare a nut filling, and talk about other fillings you might use.
We’ll roll out the Kołaczki dough and talk about several options for cutting it into 2-inch squares. I’ll share tips to ensure your cookies stay folded over while baking.
You’ll want to include these for Christmas and your baking for other special occasions. I bake them ahead of time and freeze until the day I need them. Dust them with powdered sugar just before serving.
Ingredients for dough
1 1/2 cups butter (340g), softened
8 ounces cream cheese (225 g), softened
3 cups all-purpose flour (360 g)
1/2 teaspoon salt
Cream the butter and cream cheese. Incorporate the flour and salt. Chill the dough for at least an hour or over night. Roll the dough to 1/4-inch thick and cut into 2-inch squares. Put 1/2-1 teaspoon of your favorite filling to the center. Lift up two opposing corners, pinch them together with a dab of water. Fold the point to one side. Bake at 350 F (180 C). Cool, dust with powdered sugar.
Nut filling Ingredients
8 ounces walnuts (225g)
1 cup sugar (200 g)
1 egg white
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Add a few drops of water (if needed)
Finely chop the walnuts with a knife or steel blade in a food processor. Add the sugar, egg white, and extracts. If you mixture is too dry (not coming together) add a few drops of water. Use for Kołaczki or other recipes.
You’ll find koŁaczki and a different filling recipe on my website at
apricot nectar cheesecake recipe | no bake recipes | cheesecake recipes | AUSSIE GIRL CAN COOK
this is a huge 16 serve no bake cheesecake. recipe below for 8 serve too. really easy to make. if you love apricots youll love this. written recipes below.
serve 16
23cm round springform tin with baking paper
250g sweet biscuit crushed
125g butter melted
approx 405ml can apricot nectar
2 table sp gelatine
750g creamed cheese softened to room temp
1 cup caster sugar
2 table sp lemon juice
500ml thickened cream whipped
topping
405ml apricot nectar
2 table sp sugar
6 tea sp cornflour
large can apricot halves in juice
i would serve this cut in thin slice place on plate on its side add more cream to the top and drizzle more slivered almonds over the top...the cream helps cut throu the sweetness of the cheesecake.
serve 8
20 cm round springform tin with baking paper
155g plain sweet biscuit
75g butter melted
1/2 of a 405 ml can apricot nectar
1 table sp gelatine
375g cream cheese softened
1/2 cup caster sugar
1 table sp lemon juice
250ml thickened cream whipped
topping
1/2 of a 405ml can apricot nectar
1 table sp sugar
3 tea sp cornflour
1 large can apricot halves in juice
slice into 8 serves add a little cream to the side of slice sprinkle extra slivered almonds they really make it awesome.
Goat Cheese + Apricot Macarons | Sweet and Savory Macaron Experiment | Recipes Included!
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Macaron Shell | French Method
Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: )
Powdered Sugar 130g
Pistachios, chopped for sprinkling on the shells
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done.
—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. If you are adding the pistachios, sprinkle them over the top of the shells before a skin has a chance to form!
—After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling.
Goat Cheese Buttercream
Egg Whites 100g
Honey 50g
Sugar 50g
Butter 100g - 130g
Goat Cheese 80g
Place the egg whites, honey and sugar in the bowl and place it over a saucepan of gently simmering water. Whisk occasionally, making sure the sugar doesn't clump up or that the egg whites don't have a chance to curdle from the heat.
When the sugar has completely dissolved and the mixture is hot to the touch, about 160 degrees F/ 71 C, remove the bowl from the saucepan, and transfer the egg white mixture to the bowl of your stand mixer or prepare your hand mixer.
Whip the egg whites on a medium to medium high speed until the meringue is looking light and fluffy, and it has cooled to room temperature. Reduce the speed and add in the room temperature butter followed by the goat cheese.
If the buttercream doesn't seem to be coming together after the addition of the goat cheese, either slowly add a bit more butter, and/or use a hot towel or blowtorch to heat the sides of your bowl to help the mixture emulsify.
If you are not using the goat cheese buttercream immediately, cover with plastic wrap and keep at room temperature for a few hours or refrigerate. If you refrigerate the goat cheese buttercream, bring it back to room temperature and re-mix it before using it to fill your macarons!
Apricot Compote Situation
Water 100g
Apricot Puree 100g (premade or make yourself using canned, fresh or frozen apricots)
Honey 50g
Sugar 20g
Fresh Thyme 1-2 sprigs
Dried Apricots, diced 200g
Make a simple syrup of sorts by combining the water, apricot puree, honey, sugar and thyme in a small saucepan. Bring the mixture to a boil and simmer to let the thyme diffuse into the liquid.
Depending on how strong of a flavor you would like the thyme, leave it in or remove it at this point.
Add in the dried apricots, and cook, stirring occasionally, until the liquid has thickened, slightly caramelized, and absorbed into the dried apricots.
Cool completely before using in your macarons.
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm —
HOW to MAKE DIVINE HOMEMADE CREAM CHEESE- from a CHEESE EXPERT!
Did you know making homemade cream cheese is easy and tastes a million times better than store bought? I learned how to make cream cheese from a master cheese maker, and he taught me his secrets!
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HOMEMADE CREAM CHEESE
Ingredients
▢8 cups full-fat milk (whole milk) - best raw or pasteurized, but not UHT
▢5 tablespoon lemon juice or 1 large lemon
▢1/2 teaspoon salt or more to taste
Instructions
Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.
As soon as it boils, add the lemon juice and then turn off the heat.
Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.
Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey in the pot.
Rinse the curds with cold water. This will help to get rid of any extra whey, clinging to the curds.
Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.
Put the strained milk into a food processor/blender and add the salt. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.
If you want to add any additional herbs/flavorings then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. Store the cream cheese in an air-tight container in the fridge for up to a month