How To make Silky Apricot Cheese Dip

Late Winter Living | Style, Food, Mancala

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????️ Apricot Chicken
1 cup apricot preserves
1 cup French dressing
1 packet Dry Onion Soup Mix
1 cup chopped dried apricots
4- 5 Chicken breasts
Preheat oven to 350 degrees F. In a bowl, mix apricot preserves, dressing, and soup mix. Spray an overproof dish with cooking spray. Place the chicken in the dish. Season with salt and pepper. Pour the sauce on top. Top with dried apricots. Bake for one hour or until chicken is fully cooked.

????️ Cauliflower Mac N Cheese
1 bag elbow macaroni
1/2 cup butter
1/2 cup flour
2 cups whole milk
2 cups shredded cheddar cheese
1 head of cauliflower, riced
1 pat butter
salt and pepper
1 cup panko bread crumbs
Chives for garnish
Cook elbow macaroni according to the package instructions. Drain and set aside. Steam the riced cauliflower and once soft, place in a blender or food processor with a pat of butter. Blend until smooth. In a large saucepan, melt the butter and add the flour. Stir for one minute. Add milk. Stir until sauce becomes thick. Season with salt and pepper. Add cauliflower. Add cheddar cheese and stir. Pour the cheese sauce on the elbow macaroni and stir. Top the macaroni and cheese with panko breadcrumbs that have been toasted lightly on the stove and chopped chives. Enjoy.

????️ Time Stamps
0:00 Late Winter Living
0:38 Elegant but Casual
2:31 Apricot Chicken
4:16 Dermaclara Sponsor
5:45 Mancala
9:27 Cauliflower Mac n Cheese
12:30 See you soon

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⚜️ Jennifer L. Scott is the New York Times bestselling author of LESSONS FROM MADAME CHIC, AT HOME WITH MADAME CHIC, and POLISH YOUR POISE WITH MADAME CHIC (Simon & Schuster) and CONNOISSEUR KIDS (Chronicle Books). On this channel you will see homemaking, capsule wardrobe (ten-item wardrobe), modern etiquette, ladylike and elegant living, and many other tips on how to become your own Madame Chic and Daily Connoisseur. New videos every week.

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Brownie Neapolitan Cheesecake

Neapolitan Cheesecake is a heavenly dessert that everybody will be craving for. A perfect balance between chocolate strawberry and vanilla with creamy smooth silky cream cheese layers on top of a a decadent brownie.

To print the recipe check the full recipe on my blog:


Ingredients

Makes about 10-12 servings

Brownie
1.5 oz (40g) semisweet chocolate
1/4 cup (56g) butter
1/3 cup (70g) sugar
1 egg
1 tsp (5g) vanilla extract
1 tbsp (8g) unsweetened cocoa powder
1/4 tsp (1g) salt
1/4 cup (30g) flour

For Strawberry Jelly
10 oz (300g) fresh or frozen strawberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) water

Cream Cheese Filling
21 oz (600g) cream cheese, room temperature
2/3 cup (80g) powdered sugar
2 tsp (10g) vanilla extract
1 1/4 cup (300g) whipping cream (35% fat), chilled
1 1/2 tbsp (7g) gelatin powder
3 tbsp (45ml) cold water

For Chocolate Layer
2 oz (60g) semisweet chocolate
2 tbsp (30g) cream



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MESHMESHEYA | QAMAR AL-DEEN PUDDING | CREAMY APRICOT DESSERT | مشمشيه | مهلبية قمر الدين

MESHMESHEYA, MUHALLABIA, DRIED FRUIT Compote, BLANCHED AND ROASTED ALMONDS

⬇️ Check Recipe below ⬇️

Meshmesheya is a very summery pudding , if you’re an apricot lover then I’m pretty sure you’re gonna fall in love with this creamy dessert.
In Egypt during the holy month of Ramadan, we always break our fast with a lovely cold soup made of these dried fruits called khoshaf and we top it with some almonds and as we also eat meshmesheya and muhallabia during Ramadan, I wanted to combine these three great desserts together in one amazing pudding

How to make Meshmesheya at home, full recipe below: 10 servings

MUHALLABIA RECIPE

750G MILK
50G CORNSTARCH
75G CASTOR SUGAR

DRIED FRUIT COMPOTE RECIPE

120G WATER
6 PRUNES
6 DATES
4 FIGS
5 MINUTES ON MEDIUM TO LOW HEAT THEN ADD 4 TO 5 TABLESPOON OF APRICOT CREAM

APRICOT CREAM RECIPE

40G CORN FLOUR
100G WATER
120G SUGAR
600G APRICOTS
50G WHOLE BLANCHED TOASTED ALMONDS

If you are using apricot sheets or qamar al deen, cut the sheets and just coverr with water, add the sugar and simmer for 5 minutes then blend and continue with the same steps.



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Sara and Stefano.


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00:00 Introduction
00:43 Preparing The Creamy Muhallabia
01:17 Preparing The Apricots
02:14 Cooking The Apricot Cream
03:30 Preparing The Dried Fruit Compote
04:26 Peeling And Roasting The Almonds
05:30 Finishing The Dish

Raw Food Recipes: Apricot Jam

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Raw Apricot Jam is a great sweetener. Use it in salad dressings or as a spread.
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Apricot crème brûlée (NutriU / Philips Kitchen+ app Blender Recipe)

Crème brûlée is a dessert consisting of a rich custard topped with a thin layer of hardened caramel. The apricot's sweetness and texture perfectly match the classic flavor of the crème brûlée's custard cream. Crème brûlée is an ideal make-ahead dessert as it can be stored in the fridge for up to three days. When you are ready to serve it, just add sugar and caramelize it.

Discover how to prepare this delicious treat step by step along with hundreds of other recipes in the NutriU app!

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The app is available in the US under the name Philips Kichten+.