HEART Cake Roll
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Lemon Angel food cake swiss roll
Awww yeah your boy did it again!
Lemon Angel Food Cake Swiss Roll with choc chips.
Recipe
2 servings of Devotion nutrition Angel food cake protein powder *( code Mud10 saves you $)*
1 cup of birch benders high protein pancake mix
1 egg
1/4 box of Jello Lemon flavor instant sugar free pudding mix
1 1/2 cups of water
Mix together and bake 400 degrees on a cookie sheet (spray with non stick)
Roll sheet of cake in saran wrap and refrigerate 1 hr
Spread 1 cup of cool whip free and sprinkle with 66 lilys dark chocolate baking chips.
Roll it up
Divide into 6 servings 3 weight watcher smart points ea
#eatwickedsmart #kitchengangsta #mudhustler #nofinishlinenation #nfln #fitness #weightlossjourney #weightlosstransformation #flexibledieting
If you're wicked smart you can eat like a fat kid and still lose weight
What's Rie McClenny's DREAM Dinner? | DinnerViews S2 Ep #13
Rie McClenney's DREAM Dinner is Lobstor Rolls, and crispy shoestring fries!
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RIe McClenny joins Me, Matthew Francis, on DinnerViews where I cook her DREAM dinner of lobster Rolls with fresh aioli, crispy shoestring fries and a fresh arugula salad. Together we talk about Rie's Past before BuzzFeed Tasty, her personal life, friendship with Alix (ralix), her love of music, softball, and all things food!
Full DinnerView on Youtube this Friday!
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Rie McClenny's DREAM Dinner Recipes:
Lobster Roll
1 egg yolk
Salt, to taste
Pepper, to taste
1 cup vegetable oil
1 tbsp lemon juice
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon or chervil
Lobster Roll
1 pound cooked, shelled lobster meat (about four 1 1/2-pound lobsters), chopped into 1/2-inch pieces
½ cup small diced celery
½ cup small-diced red onion
2 tablespoons herb aioli
½ teaspoon finely chopped fresh chives
½ teaspoon finely chopped fresh tarragon or chervil (optional)
1 teaspoon fresh lemon juice (or to taste)
Coarse or sea salt
Freshly ground pepper
2 tablespoons unsalted butter, melted, for rolls
Hot dog buns
PREPARATION
To a pot of boiling water, add a large handful of salt and the lobster tails. Cover and let cook for 8-10 minutes or until the lobsters are bright red and the meat is cooked through. Remove from the water and let cool completely.
To a small bowl add the egg yolk, minced garlic, lemon juice, chives, hot sauce, tarragon, salt, and pepper, whisk together. Until smooth and pale yellow. Start streaming in the oil drop by drop, then after about 3 tablespoons have been added stream in the rest smoothly. Set aside.
To a small bowl add the cooked lobster, celery, red onion, chives, mayonnaise, chervil, lemon juice, salt, and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to the skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
Spoon about ½ cup lobster mixture into each bun. Garnish with more herbs. Serve immediately.
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Japanese Sandos (3 Ways!)
Rie McClenny
sandwich, Japanese, rie, mcclenny, tasty, buzzfeed, strawberry, fruit, katsu, sando, tamago, egg, shokupan, how to make
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© 2019 Matthew Francis
© 2019 Francis Film, LLC
Making Pistachio Muffins
So these muffins were inspired by danisnotonfire's video. You can watch it here for reference if you would like, after you like, comment, and subscribe that is.
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Polish Cooking: Makowiec (Christmas Poppy Seed Roll)
After a long break, our Christmas specialty - makowiec (or simply a poppy seed roll). I almost failed miserably when making this video, cause I failed heavily with proportions (they are made for small eggs and I had them big). But I haven't failed on all the line, so here's the recipe! Hope you'll enjoy it!
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DOUGH
4 yolks
2 whole eggs
1 cup of sugar
0.5kg bleached flour
1 cup of milk
50g fresh yeast
vanilla sugar (or aroma)
saffron
FILLING
4 whites
250g poppy seeds
0.5 cup of sugar or honey
1 spoon of butter
~300g dried fruits and nuts
PREPARATION
These proportions make up for 2 rolls.
DOUGH
1) Prepare leaven out of milk, yeast and sugar, let it grow at least 10 minutes.
2) Separate the eggs
3) Liquefy butter
4) Sift the flour into a bowl, add 6 yolks, add flour, sugar, vanilla extract, and leaven. Mix thoroughly until it easily separates from your fingers. If it doesn't: add more flour.
5) Let it grow for at least an hour
FILLING
Prepare the poppy seeds:
Not minced:
1) Simmer them first for 20 minutes
2) Grind at least 2 times
3) Drain of any excessive water
Minced:
1) Soak them in boiling water for 10 minutes
2) Drain of the water carefully
The rest of the filling:
1) Soak the raisins in water and alcohol (1 shot glass of rum on one little bowl of raisins)
2) Chop the nuts into as small pieces as possible. Help yourself with blender, but don't overdo it
3) Add honey (or sugar), nuts and raisins into the poppy seed paste.
4) If it became soggy instead of quite solid add breadcrumbs or flour until it solidifies
5) Beat the egg whites out of 4 eggs (simply: not all)
6) Combine the poppy seed paste and beaten whites to get thick creamy filling
THE ROLL
1) Divide the dough into at least 2 pieces. They will form 2 cakes
2) Flatten the dough with a rolling pin. Make sure it is a bit longer than the length of your form. You can go for flatter dough to achieve the fancy pattern
3) Put the filling on top. Spread it evenly avoiding the edges
4) Roll it up from the longer edge.
5) Once all the filling is inside, grab the shorter edge and put it below the dough to ensure that nothing gets spilled
6) Insert the roll into a form that was either covered with butter or with butter and breadcrumbs
7) Spread the whites on top of the roll (it will give the lovely color after baking)
8) Let it grow for at least an hour
9) Put inside preheated oven at 180C for 40 minutes. Bake until golden brown
If you want, you can - instead of egg whites - put some frosting or cover with fancy food coloring.
Happy cooking and Merry Christmas!
Salted Caramel Donuts for Casual Wedding | Anna's Occasions
Salted Caramel Donuts are the perfect treat for a Casual Wedding. Professional Baker Anna Olson is here to show you how to make these amazing donuts!
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Recipe
Makes 15 to 18 doughnuts
Prep Time: 20 minutes, plus rising
Cook Time: 5 minutes per batch
Ingredients
Donut Dough
4 cups (600 g) bread flour (see note)
⅓ cup (70 g) granulated sugar
2¼ tsp (1 pkg) instant dry yeast
½ tsp fine salt
1½ cups (375 mL) 1% or 2% milk, room temperature
1 large egg, room temperature
2 large egg yolks, room temperature
6 Tbsp (90 g) unsalted butter, room temperature
Vegetable oil, for frying
Salted Caramel Glaze
2 Tbsp water
½ cup (100 g) granulated sugar
2 tsp white vinegar or lemon juice
¼ cup (60 mL) whipping cream
½ cup (115 g) unsalted butter, cut into pieces
½ tsp flaked sea salt, plus extra for the tops of the doughnuts
1½ cups (195 g) icing sugar, sifted
6 Tbsp (90 mL) 1% or 2% milk, room temperature
1½ tsp vanilla extract
Directions
1. For the doughnut dough, place all of the ingredients (other than the oil for frying) in the bowl of a stand mixer fitted with the hook attachment. Mix at low speed until blended, then increase the speed one level and knead until the dough is smooth and elastic, about 4 minutes. (Alternatively, you can blend the ingredients by hand, then turn the dough out onto a floured surface to knead until smooth, about 6 minutes.)
2. Place the dough into a large ungreased bowl, cover with plastic wrap and leave to rise for an hour or until doubled.
3. To cut the doughnuts, turn the risen dough out onto a floured surface and roll to ½ inch (1.2 cm) thick. Using a 3-inch (7.5 cm) round cutter, cut rounds from the dough (1). Use a 1-inch (2.5 cm) round cutter or a large pastry tip to cut a hole out of the centre of each one. Re-roll any scraps (the dough from the holes can be reworked into the dough or fried as doughnut holes). Cover the doughnuts with a tea towel and let rise for 30 minutes.
4. While the doughnuts are rising, prepare the glaze. Bring the water, sugar and vinegar or lemon juice up to a full boil in a medium saucepan over high heat, without stirring. Continue to boil, occasionally brush the sides of the pan near the sugar with water (this prevents the sugar from crystallizing). Once the sugar is a deep amber colour, remove the pan from the heat and whisk in the cream (watch out for steam). Whisk in the butter a few pieces at a time, until fully dissolved. Stir in the salt. In a separate bowl, whisk the icing sugar, milk and vanilla together until smooth, then pour in the caramel sauce until combined. Set aside while frying the doughnuts.
5. Preheat the vegetable oil to 350°F (180°C) in a tabletop fryer or in a deep pot set over medium-high heat (fill the pot with 2 inches/5 cm of oil). Line two baking trays with paper towel and set them under two cooling racks.
6. Using a slotted spoon, carefully lower a few doughnuts into the hot oil, leaving enough space so that they do not touch, and cook for 2 to 2½ minutes. Turn the doughnuts over and cook for another 2 to 2½ minutes. Lift the doughnuts onto one of the cooling racks and let cool for 5 minutes. Continue to cook the next batch of doughnuts.
7. After each batch of doughnuts has cooled just a little (they can still be a touch warm), dip them into the glaze so that they are fully covered. Shake off any excess glaze and place them on the second cooling rack to let the glaze set for about 15 minutes.
8. The doughnuts are ideally enjoyed within an hour of cooking but can still be appreciated the day they are made.
Notes
This recipe calls for bread flour because its higher protein content helps hold in the air produced by the yeast, resulting in a lighter, fluffier doughnut. If you do not have bread flour, you can use all-purpose flour, but knead the dough an extra 1 to 2 minutes to fully develop an elastic texture.
Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020
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