Apple Pie Sunflower Seed Butter
Apple pie spice isn't just for fall time! Jazz up sunflower seed butter (or your favorite nut butter!) with this simple and allergy friendly recipe for an apple pie dip! Featuring the super delicious RawSpiceBar apple pie spice!
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• Track Info:
Title: Say Yeah
Artist: Topher Mohr and Alex Elena
Genre: Dance & Electronic
Mood: Funky
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AIR FRYER RECIPES | EASY THINGS TO COOK IN YOUR AIR FRYER | PROSCENIC T21
I decided to make another air fryer recipe video as I love my Proscenic T21 air fryer so much and still use it all the time. These are really simple things that you can throw together in five minutes and taste delicious.
RECIPES - most of the recipes you can follow straight from the video but the cookies will need you to follow the recipe for the measurements!
CHOCOLATE CHIP COOKIES
I found this recipe and now I wouldn't use any other recipe! Its so quick and easy and they come out perfect every time.
Thanks so much for watching and I hope you enjoy trying these tasty treats at home!
WHAT BAKING CAN DO | Sunflower Crust Lemon Sabayon Tart | LA CENA È PRONTA
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Guest cook Christian Sanders bakes a Sunflower Crust Lemon Sabayon while guest singer Joshua Kring and pianist Ines Irawati perform What Baking Can Do from the musical Waitress.
This video is a co-production with Conduit Studios Media.
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How To Make The Best Oatmeal Raisin Cookies | Now Cook It
These cookies are soft, chewy and simply delicious. The recipe for them is nice and straightforward so if you're a beginner in the kitchen it's a great way to learn how to bake.
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Giant Lemon Poppy Seed Cookie with Easy Lemonade | FOOD | Great Home Ideas
Lemon Poppy Seed Cookie.
Fast Ed makes a giant lemon and poppy seed cookie which is perfect for morning tea, an afternoon snack or even dessert. Your kids will love it!
LEMON POPPY SEED MONSTER COOKIE WITH INSTANT LEMONADE
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
INGREDIENTS:
125g unsalted butter, softened
3 lemons, zested and juiced*
½ cup caster sugar, plus 150g extra
½ cup brown sugar
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 egg
1 tablespoon poppy seeds
1 ½ cups plain flour
¾ teaspoon bicarbonate soda
600ml sparkling mineral water
Ice and mint sprigs to serve
METHOD:
1 Preheat oven to 160C fan forced. Lightly dust a 23cm round fluted silicone mould with plain flour. Sit mould on a large oven tray large enough to ensure mould sits level. Combine butter, lemon zest, sugars, nutmeg and vanilla in a stand mixer. Beat for 5 minutes until very light and fluffy.
2 Add egg and beat well. Beat in poppy seeds. Fold in sifted flour and bicarbonate soda until a smooth batter forms. Press batter into prepared mould, smoothing top with a pallet knife and pushing into the edges. Bake for 35 minutes, until dark golden and just firm to touch. Cool cookie completely in mould.
3 Meanwhile, combine half the lemon juice and extra sugar in a microwave safe bowl. Microwave on high for 1 minute until the sugar dissolves. Add remaining lemon juice, transfer to a large jug and mix with sparkling mineral water, 2 cups ice cubes and a sprig of mint. (some ice will melt to help chill mixture).
4 Dust cookie lightly with icing sugar and cut into wedges. Serve with lemonade.
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Jennifer Garner's Pretend Cooking Show - Episode 36: Pad Korat
#PretendCookingShow: Pad Korat
I love Thai food— but I never thought to make it at home. You may see this and think— le doy ????— stick to cookies, Jennifer ???? (by the way, legitimate reaction)— but the outcome was so delicious, I wish I had a plate of Pepper Teigen’s Pad Korat in front of me right now. Yum.
Pad Korat by #PepperTeigen
Ingredients:
- 3 Tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Tbsp shallot, minced
- 1 tsp chile powder
- 1/2 lb boneless, skinless chicken thighs, cut bite-sized
- 2 Tbsp oyster sauce
- 2 Tbsp fish sauce
- 2 Tbsp soybean paste (or 4 tsp brown miso paste mixed with 2 tsp water)
- 1 Tbsp light brown sugar
- 3 Tbsp apple cider vinegar
- 8 oz dried vermicelli
- 2 lg eggs, lightly beaten
- 1 1/2 cups bean sprouts
- 4 scallions, green parts only, cut into 1 inch pieces
- Lime wedges
.
Directions:
1. In a wok or lg skillet, heat oil over medium-high heat until shimmering hot.
2. Add garlic, shallot and chile powder, cook until fragrant (~1 min).
3. Add chicken and toss, cook until browned all over but not cooked through (~2 min).
4. Add oyster sauce, fish sauce, soybean paste, brown sugar, vinegar, and 1 cup water, mix until combined.
5. Add dried noodles. Cook, stirring until noodles have softened and absorbed the water (~2-3 min). You can add water if noodles look too dry.
6. Once noodles have soaked up sauce, push them to the side of the pan and add beaten eggs. Swirl pan in a circle to spread out the eggs, letting them sit undisturbed for 1 min, then stir and mix them into chicken and noodles until mostly cooked but slightly wet (~1 min).
7. Add bean sprouts and scallions, toss again to mix, remove pan from heat and allow to wilt.
8. Serve with lime wedges, fish sauce and chile powder to season as desired.
9. Yum.
Date: 29 October 2021.