How To make Apricot Praline Muffins
1/2 cup pecan halves
chopped
1/2 cup margarine :
melted
1/2 cup dried apricots
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups biscuit mix
2/3 cup milk
Preheat oven to 425 degrees. Grease a 12-cup muffin pan.
1. Fit the steel knife blade into the work bowl. Process the pecans until
chopped into 1/8-inch pieces. Distribute chopped pecans evenly in muffin cups. Put 2 teaspoons melted margarine in each cup. 2. With the steel knife blade still attached, process apricots until
chopped into 1/4-inch pieces. Add brown sugar, cinnamon, biscuit mix and milk. Process until batter is well mixed, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula. Pieces of apricots should still be visible. 3. Drop by spoonfuls into muffin cups. Bake until a wooden pick inserted
in center of a muffin comes out clean, about 15 minutes. Do not push pick all the way to bottom. Remove from oven and invert muffin pan on a serving plate. DO NOT remove pan; let stand 10 minutes so pecans and margarine will drop down onto muffins.
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The Best Homemade Blueberry Muffins with Claire Saffitz & Mom! | Dessert Person
The Best Homemade Blueberry Muffins with Claire Saffitz & Mom! | Dessert Person
In this episode, Claire Saffitz is back with a familiar teacher – her mom, Sauci. Join them as they team up to make delicious homemade blueberry muffins, with a surprising twist: sour cream. Watch as Sauci guides Claire through the process, and together, they create mouthwatering blueberry muffins that are sure to satisfy your cravings. Don't miss this dynamic duo in action as they share their easy and tasty muffin recipe!
#clairesaffitz #dessert #blueberry
Ingredients:
Frozen blueberries
1 stick butter, room temp
1/2 cup granulated sugar
1 egg
1 tablespoon lemon zest
1 cup plus1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup sour cream
1/2 teaspoon vanilla
Chapters:
00:00 Intro
02:45 Ingredients & Special Equipment
04:36 Make the Batter
11:40 Portion the Batter
14:00 Remove and Cool
15:59 Serve
18:51 Cat cam: Treat time
What's for Dessert by Claire Saffitz is out now:
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:
Video Series
Produced, Directed, Camera by: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Haldane McFall
Assistant Editor: Asher Rogers
Character Designer/Animator: Jack Sherry
Buttercream Masterclass: How to make Perfect Buttercream Icing | Cupcake Jemma
Is grainy, lumpy, stodgy buttercream getting you down? Do you long to be able to make yours light, creamy, whippy and delicious every time? Well now you can achieve your buttercreamy dreams with this buttercream masterclass video. I have taken the most common problems you talk about in your comments and given you the solutions! Woop!
Recipe...
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp whole milk/milk infusion/juice/other liquid
Get your Vanilla Extract here:
And your Food colouring here:
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Muffin Mix
Muffin Mix
5 1/2 Cups Flour (I use a mixed flour, white & wheat)
4 Tablespoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Butter
Stir dry ingredients.
Cut butter into dry mixture, until it resembles cornmeal.
Will keep in fridge for two weeks.
Always use the best and purest ingredients you can find.
I have tried mixing this with 1/4 C of sugar and 1/4 C of Stevia and used applesauce in place of the butter, but the results were not as tasty as this recipe.
The recipe came from my Mother and I don't know where the original recipe came from.
mix bananas with some walnuts! the famous dessert that drives the world crazy! ready in 5 minutes!
mix bananas with some walnuts! the famous dessert that drives the world crazy! ready in 5 minutes!
ingredients :
3 bananas
a half lemon juice
1/4 cup of sugar (60g)
2 tbsp of butter (30g)
1/2 cup of chopped walnuts
2 eggs
a pinch of salt
8g of vanilla sugar
1/4 cup of vegetable oil (60ml)
1/2 cup of milk (120ml)
1 and 1/2 cup of all purpose flour (160g-180g)
2 tbsp of cocoa powder (20g)
1 tbsp of baking powder (15g)
some powdered sugar for garnish
enjoy it !
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MINCEMEAT MUFFINS | CHRISTMAS BAKING | KARINA TURNBULL
Hope you liked my first ever baking video! Definitely need to find a way of filming them a little better, but that'll take time!
THE RECIPE | WHAT YOU WILL NEED
FOR THE CAKES.
200G BUTTER UNSALTED
150G CASTER SUGAR
4 EGGS
200G PLAIN FLOUR
2 TSP BAKING POWDER
127G MINCEMEAT
FOR THE ICING.
50G UNSALTED BUTTER
140G FULL FAT CREAM CHEESE
175G ICING SUGAR
1 TSP GROUND CINNAMON
BAKE 20-25 MINS
WHERE TO FIND ME:
Email | karinaturnbullenquiries@gmail.com
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Valrhona - Apricots: the king of summer!
Equal parts delicate and tasty, apricots are a sheer delight to eat all summer long. Their firm yet juicy flesh exudes sweet, fragrant notes everyone can love.
Imagine an apricot compote and basil crémeux coated with an Opalys 33% and lemon mousse, all topped off with a nutty sponge finger. Thanks to the “Fraîcheur d’été” recipe by pastry chef Mélanie Morea, you can make this dessert a reality.
Now is the perfect time to follow our step-by-step recipe!