Antica Torroneria Piemontese Truffles: Cappuccino, Amaretto, Pistachio, White, Dark, Gianduja, Dolce
This is a taste test/review of the Antica Torroneria Piemontese Truffles. Flavors include Cappuccino, Amaretto, Pistachio, White, Dark, Gianduja, and Dolce. These truffles were made in Italy.
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Other Places To Find Us:
Address: PO Box 4773 Winchester, KY 40392
Patreon:
Tami’s Snapchat: tamisclock
Tami’s Twitter:
Tami’s Pinterest:
Tami’s Instagram:
Tami’s Facebook:
Tami’s Google+:
Kevin’s Lunchtime Review:
Kevin’s Gaming & Lecturing Channel:
Kevin’s Instagram:
Kevin’s Twitter:
Kevin’s Google+:
Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
►SUBSCRIBE for more Awesome Videos:
-----------------------
Copyright - #WooGlobe.
We bring you the most trending internet videos!
For licensing and to use this video, please email licensing(at)Wooglobe(dot)com.
Video ID: WGA610548
Twitter :
Facebook :
Instagram :
Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey
One of my favorite parts of the holiday season: baking cookies, of course! And as much as I love eating them, there's really nothing better than being able to spread the festive spirit by sharing the goods with friends. Today, I'm making a big batch of apricot-pistachio biscotti from the December issue of Everyday Food. This easy recipe makes plenty of cookies -- so there'll be more than enough to enjoy with my friends and family (that is, if they ever make it out of the kitchen!). Get your holiday on track with these elegant treats.
Sarah's Tip of the Day:
Biscotti translates to twice-baked, the process that allows these cookies to develop an intense crunch.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
PREP: 10 MINS TOTAL TIME: 45 MINS
YIELD:Makes about 5 1/2 dozen
INGREDIENTS
2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 stick unsalted butter, room temperature
2 large eggs
1 cup dried apricots, finely chopped
1 cup shelled pistachios, chopped
1 1/2 teaspoons fennel seeds, chopped
COOK'S NOTE
Total Package
Box up biscotti with your favorite tea or coffee beans for a great gift.
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
STEP 2
On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)
---------------------------------------------------------------
Get the Full Recipe:
More Sweet Treat Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey