Ruby and Bonnie go to Rome Pizza and Pasta School in Italy
Ruby and Bonnie visit the Rome Pizza and Pasta School in Italy. You can check out the Rome Pizza and Pasta school here ???? ????????????????????
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Blueberry Streusel Muffins | req. by Byron Chandler
A sweet viewer request is up for tonight. Byron Chandler requested blueberry muffins, and I decided to add a bit of streusel topping to make them extra sweet. You can use fresh, canned or frozen blueberries, just mix them carefully at the end or they’ll turn your batter grey. Delicious for this hot and stormy weather!
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Blueberry Streusel Muffins
Topping
¼ cup, 30g, all-purpose flour
¼ cup, 61g, packed brown sugar
2 tablespoons, 29g, cold butter
¼ teaspoon ground cinnamon
Add all ingredients to a small bowl. Using a pastry knife or two forks, cut in the butter until the mixture is crumbly. Set aside.
Muffins
2 cups, 240g, all purpose flour
¾ cup, 180ml, whole milk
½ cup, 116g, sugar
¼ cup, 90ml, canola oil
1 large egg, 50g
2 teaspoons, 9g, baking powder
1 tablespoon, 9g, chopped lemon zest
½ teaspoon kosher salt
1 cup fresh or frozen blueberries
Preheat oven to 400°F, 200°C, gas mark 6. In a large mixing bowl, combine egg, oil, sugar and milk. Using an hand mixer, mix until thoroughly combined. Add the salt, baking powder and lemon zest and mix completely. Add the flour and mix until just combined; the batter will be lumpy. Carefully fold in the blueberries using a rubber spatula. Line a muffin tin with baking cups. Using a #20 disher, divide the batter evenly. Top with the streusel topping and bake for 20-25 minutes. Remove muffins from the pan immediately and allow to cool completely.
Music: Strut Funk by Dougie Wood in the YouTube Audio Library
#lauriceskitchen #lauriceskitchen2010
Breakfast Muffins - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making Breakfast Muffins, made with sliced ham and so much more.
Link to SILICONE MUFFIN PAN -
SEE RECIPE BELOW!
Our website Link:
Our Cookbooks Link:
BREAKFAST MUFFINS
Preheat oven to 350º, Bake for 30 minutes depending on your oven, 10 minutes prep,
Method:
1. In a medium bowl add all the eggs and mix together.
2. Then add all the other ingredients except the ham.
3. In a muffin pan spray with oil or butter, add one slice of ham to each muffin cup.
4. Pour equal amounts of egg mixture in each one, top with more shredded cheese and topped with a pinch of Italian spice.
5. Bake in a preheated oven for 30 minutes depending on your oven.
6. When cooked, cool for five minutes before removing them from the pan, serve with your choice of side food.
Bonita’s Tips:
You can add any type of veggie, cheese or meat into your Breakfast Muffin.
Freeze in container and remove each day when you like to eat them.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Microwave Style Blueberry Duff - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making Microwave Style Blueberry Duff, made the same way as my Traditional Newfoundland Blueberry Duff, but cooked in the microwave. See recipe below!
Our website link:
Our cookbooks link:
#blueberry #homemaderecipe #blueberryduff #pudding
Microwave Style Blueberry Duff:
Makes 1 duff, serving of 8
Ingredients:
¼ cup butter ½ cup sugar
pinch of salt 1 egg (beaten)
¼ cup milk or 1/2 water 1 cup all-purpose flour
1½ tsp baking powder ½ tsp vanilla
1 cup frozen blueberries or fresh blueberries
Method:
1. You will need two bowls, one microwave glass bowl, and plate, then one for mixing ingredients in.
2. Lightly melt butter in microwaveable bowl ½ minute, when melted pour in mixing bowl keeping a coat of butter around the microwave bowl.
3. Then cream butter and sugar until light and fluffy.
4. Stir in egg, milk , vanilla and all dry ingredients.
5. Mix well, then fold in blueberries with a light coat of flour to toss them in.
6. After scoop all batter into microwavable bowl, smooth batter down and cover with plate.
7. Place in the microwave for 6 minutes or less depending on your microwave, then remove from microwave.
8. Using oven mitts, remove plate away from you so you don't get burned, then using a flat spatula release the sides of duff.
9. Then tip out into the plate, before cutting a piece make caramel sauce.
Caramel Sauce:
2 tbsp butter 1 cup dark brown sugar
¼ cup evaporate milk or milk of choice.
1 tbsp vanilla
Caramel Sauce:
1 In a saucepan, melt butter; add sugar & vanilla whisking to blend well.
2 Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
3 Whisk in milk , remove from heat.
4 Whisk before serving, the sauce should be soft, creamy, and smooth.
Comfort food at its best.
Enjoy from Bonita's kitchen ©
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Bonnie’s Best Hoosier Creations! English Muffin fail ! VICTORY!!!
I tried a new recipe, yes that failed
But I went back to my original! It is the best!
Please give this a try You will love it!
Recipe Ingredients
2 cups milk • 3 tablespoons honey• 1 egg•
4 tablespoons melted butter•
2 1/4 teaspoons yeast•
5 cups flour• 1 1/2 teaspoons salt•
Cornmeal for dusting
Let yeast rest in warm milk mixture for 5 minutes. Then add to four. Blend in mixer
for 5 -6 minutes. It will be sticky but smooth.
After rising process as shown, brown on griddle 2-5 mintues each side.
Finish baking 325 oven- 10- 15 minutes!
How to Make The Best Blueberry Muffins Ever! | The Stay At Home Chef
The Best Blueberry Muffins are perfectly sweet, easy to make, and full of blueberry flavor. You'll love this recipe from the world famous original Jordan Marsh department store muffins.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup milk
• 2½ cups fresh blueberries
• 1/4 cup granulated sugar, for topping
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ 00:00:36 - In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3️⃣ 00:00:53 - Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4️⃣ 00:01:17 - Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
5️⃣ 00:01:55 - Add the blueberries to the batter and use a rubber spatula to gently fold them in.
6️⃣ 00:02:32 - Divide the batter up amongst the 12 muffins. Sprinkle 1 teaspoon of sugar atop each muffin.
7️⃣ 00:02:57 - Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
8️⃣ 00:03:07 - Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
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