How To make Ruth's Peppermint Pinwheels
2 1/2 c All-purpose flour
1/4 ts Salt
1 c Butter or margarine
1 c Sifted powdered sugar
1 Eggs
1 t Vanilla
1 t Almond extract OR
3/4 ts Peppermint extract
1/3 ts Red food coloring
1 Egg white
1 tb Water
1/4 c Hard peppermint candy*
* candy should be finely crushed ~
~:
Stir together the flour and salt. Beat margarine or butter in a mixer bowl for 30 seconds. Beat in powdered sugar till fluffy. Add egg, vanilla, and extract; beat well. Add the dry ingredients. Beat till just combined. Divide dough in half. Mix food coloring into one portion of dough. Chill dough 1 hour or till easy to handle. Divide each portion of dough in half. On lightly floured surface roll out each of the four balls of dough to form an 8" square. Place a white square of cookie dough on top fo a red square of cookie dough. Roll up, jelly roll style. Repeat with remaining dough. Wrap the rolls in waxed paper and chill 2 to 24 hours. Cut dough into 1/4" thick slices. Place on ungreased cookie sheets. Bake in a 375F. oven for 8 to 10 minutes or till edges are firm and bottoms are light brown. Remove cookies and cool on wire racks. Beat together egg white and water; brush over warm cookies. Sprinkle with crushed peppermint candy.
How To make Ruth's Peppermint Pinwheels's Videos
GRANDPA’S CHRISTMAS CANDY- almost 100 year old family recipe
Christmas traditions are the best and this Christmas candy is no exception. Enjoy this almost 100 year old family recipe. You will need -
3 c sugar
1 c white Kari syrup ( corn syrup)
1/4 tap water
1 teaspoon vanilla
1 c pecans
Making Peppermint Candy Soap Cupcakes
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Making Butterfingers At Home | But Better
Butterfinger candy bars seem like an impossible job to make at home. Right? Well.. turns out they’re actually kind of easy. Might go as far to say that they may even be… better.
Recipe:
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Peppermint Soap - Pink Turtle Soaps
This fragrance is a very crisp, clean, true peppermint scent- perfect for the holidays!
*I do apologize for the lack of videos for the next two weeks. I had something come up and I needed to take a couple of weeks off. I promise I will explain everything in our next video on December 18th. Take the next two weeks to binge watch some soap making videos, or even finish up so last minute holiday shopping!
This soap will be available December 1st at 8am CST at
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Colors used: Titanium Dioxide, Really Red from Nurture Soap
Soap making is a science! Working with sodium hydroxide can be very dangerous if all safety precautions are not respected. Always wear proper safety equipment.
*Feel free to subscribe- I upload new soap making videos every Wednesday!
Holiday Spiced Nuts Recipe by Laura Vitale [Food Challenge: DAY 333]
I’m trying a new recipe of Laura in the Kitchen every day and then share all of those experiments with everyone here on YouTube and all the other social media accounts (links below). In addition, all of my metric system friends can find converted measurements of every single recipe I tried (check the recipe down below ????).
P.S. if you want to have a sneak peek at the recipes of Laura in the Kitchen cookbook, then don’t forget to visit my other social media accounts, as I’m sharing at least one recipe-trying every week!
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RECIPE
DAY 333 – Holiday Spiced Nuts (Episode 257)
Makes 1 quart (1 l)
Ingredients:
*2 ½ cups (400 g) mixed nuts (for example, almonds, peanuts, cashews, brazil nuts; I used 1 cup (160 g) peanuts, ½ cup (80 g) almonds, ½ cup (80 g) cashews, ½ cup (80 g) brazil nuts)
2 Tbsp (30 g) unsalted butter [melted]
1 ½ Tbsp (20 g) brown sugar
1 Tbsp (2.5 g) fresh rosemary [finely chopped]
½ tsp (1.5 g) ground cumin
¼ tsp (0.5 g) cayenne pepper
¼ tsp (0.25 g) freshly cracked black pepper
kosher salt (to taste)
* if your nuts are already seasoned with salt, skip the kosher salt
Process:
1) Preheat the oven to 350 degrees (180 degrees Celsius).
2) Place the nuts on a baking sheet in a single layer and roast them for 10 to 15 minutes.
3) Meanwhile, in a large bowl, mix together all the remaining ingredients and set aside.
4) Add the roasted nuts while they are still hot and toss everything together until all the nuts are covered in the spice mixture. These nuts are best served warm.
Recipe by: Laura Vitale
Edited by: Ruta
4 Butter Basting Mistakes to Stop Making
4 Butter Basting Mistakes to Stop Making
Butter basting has 3 primary benefits:
1. More even cooking as the hot butter cooks the steak from all sides
2. Distributes the flavor and aromas of the basting ingredients (butter, garlic & herbs)
3. The browned butter deepens the crust for better flavor
My goal in this video is not to over complicate butter basting, rather a few things to think about (at the end of the day it doesn’t always have to be perfect). Here are some additional tips:
How hot should the pan be initially?
I let the cast iron preheat on high for several minutes until it’s just starting to smoke, then add avocado oil. If the oil starts smoking like crazy, take the pan off the heat for a bit, you want the oil close to its smoke point but not excessively hot.
How hot should the pan be when adding the butter?
It should still be very hot. If you add enough butter, it will naturally cool down the pan. If it’s burning, turn down the heat or just remove the pan from the heat for a minute while basting.
Do I always butter baste?
I only baste with thicker steaks, about an inch or more. If it’s too thin, the steak will already be done by the time butter should be added. My only priority with thinner steaks is getting a good crust before over cooking the inside. In this case all you need is oil and a really hot pan, flipping frequently.
How often do you flip?
Let the steak start to develop a good crust initially. I press down on the steak for better contact with the pan, and let it spend about a minute on each side. Once the crust is on its way, start flipping frequently. This is key for an evenly cooked steak.
When is the steak done?
Butter basting is a high heat cooking process, so the carry over will be way higher than something like a reverse sear. If the steak is dry aged I pull at 105F, if not dry aged around 110F. By the time you slice, the steak should have reached medium rare (130-135F internal).
Let me know any other questions in the comments!
#butterbaste #butterbasting #butterbasted #howto #tutorial #cookingtutorial #butter #mediumrare #steak #cooking #learnwithme #learning
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