How To make 1995 2nd Place: Brown Butter Maple Spritz
1 1/4 c Unsalted butter
1 c Confectioners' sugar
2 ts Pure vanilla extract
1 1/4 ts Salt
1 Egg
2 Egg yolks
2 1/4 c Unsifted all-purpose flour
1/2 c Pure maple syrup
Milk or whipping cream, -if necessary 1. To brown the butter, melt butter in a small, heavy saucepan over
low heat. When fully melted, increase heat to medium and cook, stirring constantly, until the butter turns a medium brown and smells nutty. Measure out 1 cup to use for cookies and reserve the rest for the filling. Refrigerate until firm but not solid, about 30 minutes. 2. For cookies, heat oven to 325 degrees. Have ready a cookie press
and ungreased baking sheet(s). 3. Beat the 1 cup brown butter, 1/2 cup of the confectioners' sugar,
vanilla and salt in large bowl of electric mixer until creamy. Add egg and egg yolks and mix to combine. Stop mixer and add flour; mix on low speed just until flour disappears. 4. Transfer dough to a cookie press and press onto baking sheet in
desired shapes, spacing them 1 1/2 inches apart. Bake until set, 16 to 18 minutes. Transfer to a wire rack to cool. 5. For filling, cook maple syrup in a heavy 2-quart saucepan over
high heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2 cup confectioners' sugar. Beat the reserved brown butter in a food processor or a small bowl of electric mixer until light. Add the syrup mixture and beat until smooth. If mixture is too thick, add a small amount of milk or cream until it is spreadable. 6. Assemble cookies by spreading about 1/2 teaspoon filling on the
flat side of half the cookies. Sandwich with another cookie. Second-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Sarah Frudden of Chicago -----
How To make 1995 2nd Place: Brown Butter Maple Spritz's Videos
Summer Sizzle: BBQ Meatballs and Refreshing Gin Limeade Spritz
Welcome, Side Dishers, to Episode 157: Summer Sizzle: BBQ Meatballs and Refreshing Gin Limeade Spritz! Tonight, we're firing up the grill for some lip-smacking BBQ Meatballs and cooling down with a crisp, citrusy Gin Limeade Spritz. ????????
Join us as we dive into the art of crafting the perfect meatball, smothered in homemade BBQ sauce, and the secrets behind mixing a refreshing, summery Gin Limeade Spritz. We'll take you through each step of these recipes, sharing tips and tricks along the way.
Whether you're a seasoned home chef or a kitchen newbie, you'll learn something new and have a blast doing it. From the blend of spices in our meatballs to the balance of sweet and tart in our spritz, there's a lot to discover in this episode.
Don't forget to subscribe and hit that notification bell to join our culinary community. We look forward to cooking and learning with you. Tune in every Saturday at 7 PM Pacific for a new tasty adventure!
#BBQMeatballs #GinLimeadeSpritz #LiveCooking #FoodLovers #HomeChefs #SaturdayKitchen #SideDishCooking
Just a cpl of Burgers - char griller 980
first time cooking burgers on the char griller 980
Martha Stewart's Christmas Classics | 17-Recipe Special | Martha's Supercuts
Embark on a culinary adventure with Martha Stewart's classic Christmas recipes! Join us as Martha shares timeless holiday favorites that will make your festive season unforgettable. From decadent desserts to savory delights, infuse your celebrations with some culinary expertise, and create a Christmas feast that will leave a lasting impression.
#marthastewart #christmas #holidays #food #recipe #howto
00:00 Introduction
00:05 Golden Bow Cookies
6:55 Baking Basics
9:19 Christmas Tree Cupcakes
11:40 Holiday Punch
13:16 Icebox Butter Cookies
16:25 Nut Brittle Block
18:14 Spicy Popcorn
19:23 Holiday Icecream Sundaes
2-:54 Brûléed Pumpkin Pie
24:30 Chocolate Chip Cookies
27:17 Chocolate Molasses Spice Cookies
29:38 Homemade Granola Gift
32:06 Candied Walnuts
34:08 Christmas Cookies
36:23 Walnut Shortbread
39:46 Panettone
47:35 Eggnog
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Martha Stewart's Christmas Classics | 17-Recipe Special | Martha's Supercuts
What I Eat in a Day as a model to stay fit, lean & healthy // quick & easy, healthy recipes
Hi there!
What's new with you? Are you ready for June? I am so excited that my kitchen is getting closer and closer to getting done each week. It's crazy to think that I thought it would be done in three weeks and it's been almost three months since this all started. I have definitely had to learn to manage my expectations when it comes to timing but it will all be worth it in the end!
I was in Austin, Texas for a few days for Nekohama to recipe test some savory matcha recipes with chef Daniel at The Well and wow do we have a special dish for their dinner menu coming soon! Are there any recipes you really love that have some unique flavor combinations? Anyway, I hope you enjoy this what I eat in a day video from last weekend. I don’t know if you watched my Korean pancake video from earlier in the week but I did my own version of that recipe that is a little less spicy for dinner! Let me know if you make it at home too. I always love to see pictures and hear feedback. Also, please comment below and share any new recipes you think I should know about
Big hugs xx
Sanne
Check out my Matcha brand Nekohama!
Breakfast Tropical Smoothie
-1 cup frozen spinach
-½ cup frozen mango
-½ cup frozen pineapple
-½ banana
-1 inch fresh ginger
-Almond milk
-1 tbsp almond butter
-1 scoop Unflavored Bulletproof collagen protein powder :
Sourse chocolate vitamin B-12
Sourse chocolate vitamin Collagen
Dinner Vegetable Pancake
-1 red bell pepper
-2 cups mushrooms
-1 leek
-6 green onions
-Small yellow onion
-1 zucchini
-2 tbsp Korean Spicy paste ( or chili powder)
-Salt & pepper
-1 cup gf all purpose flour
-2 eggs ( optional)
-½ cup water
Cut all the veggies in thin slices. Mix all the ingredients together, make sure the dough is liquid-y. Add olive oil or vegetable oil to a pan on high heat and cook each side for a couple of minutes until golden brown. (during flipping the pancake it can fall apart but just press it back together with a spatula or spoon)
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Music:
I used music from Epidemic Sound -
I used music from Music Bed -
In the Kitchen with David | January 20, 2019
| Hey Foodies! Watch David Venable whip up some of his favorite, easy-to-prepare recipes, gourmet recipes and comfort food recipes! Whether you want to lengthen your list of homemade recipes or simply brush up on your cooking skills, be sure to tune in to QVC's In the Kitchen with David every week.
Delight in discovering all of David Venable's great ideas for beverages, breakfast items, soups, salads, sandwiches, and desserts here:
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Turn RICE Into Fluffy BREAD In 1 Hour | Flour-less Blender Rice Bread
Did you know that you can turn raw rice into fluffy white bread? It's true! ???? Here's how....
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I tested Chef Step's Blender Bread:
which was inspired by Chez Jorge:
This video was made in partnership with GlassesUSA.com. #ad #sponsored Click on the link below to shop my glasses and get 65% off your first pair:
Chapters:
00:00 Intro
0:18 Introducing the idea of rice = bread.
1:32 Soaking time.
3:26 Draining the rice.
4:07 Adding ingredients into the blender.
5:27 Friction & how not to kill your yeast.
6:37 Taking the batter's temperature.
7:03 Preparing the pans.
8:10 Misting the batter.
8:30 Baking instructions.
10:00 Tearing bread like a barbarian.
10:49 Tasting.
13:19 Bread time!
13:22 Random editing error blackness.
Vitamix E10 blender (Amazon affiliate link):
Mini loaf pans (Amazon affiliate link):
Breville Smart Oven Air (Amazon affiliate link):
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: Bread time!