-cathie coppolino tddb08b 3/4 c Mushrooms; chopped 1 3/4 c Flour 1/3 c Onions; chopped small 1 tb Sugar 1/4 c Walnuts; chopped small 1/4 ts Salt 1/8 ts Pepper 2 ts Baking powder 1/2 ts Ground thyme 1/2 c Cheddar cheese; grated 1/2 ts Dried parsley 3/4 c Milk 1/2 ts Salt (use less if you like) 1/3 c Cooking oil 1 tb Butter 1 Egg; beaten Melt butter in small skillet and add mushrooms and onions. Saute until onio Add the mushroom mixture and stir just until the dry ingredients are moiste Serve warm. Converted by MMCONV vers. 1.00
How To make Cat's Mushroom Muffins's Videos
10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
Stay in and bake this weekend with these 10 cookie shaping hacks that will impress all the cookie lovers in your household! For more dessert hacks, clever recipes, and decadent cake decorations subscribe to So Yummy!
Check out our cookbooks for fun and easy dessert ideas
Subscribe to So Yummy:
About So Yummy: So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.
Follow us: Facebook: Instagram: Website:
#SoYummy
So Cute Teddy Bear Butter Cookie Recipe????
So Cute Teddy Bear Butter Cookie Recipe
#ButterCookie #Cookie #baking
Let's make a very cute teddy bear butter cookie. Never mix for a long time to get the crisp shape of the cookies. Please subscribe, share, and alert.
Instagram
my baking shop
Ingredients (27-30 cookies)
155g room temperature butter 120g sugar powder, 2g salt. 1 egg + 1 yolk + 1/2 tbsp vanilla extract Cake flour (or all-purpose flour) 240g , corn starch 10g(can be used as flour) White coated chocolate (can be used as a chocolate pan) Dark coated chocolate (can be used as a chocolate pan) TIP NO 195K
Tip Use the oven after preheating Butter, eggs 30 minutes at room temperature Weight of 1 egg ( 54g egg without shell )
Videos are uploaded only to YouTube and Naver TV Unauthorized use of video, secondary editing, and re-uploading are prohibited. Disrespectful comments will be deleted without notice.
Copy-Cat Starbucks Egg-White Bites !! Only SIX ingredients #shorts
Copy-Cat Starbucks Egg-White Bites !! Only SIX ingredients #shorts
Copycat Starbucks bell pepper egg-white bites without the “ sous-vide ”. Even though I absolutely love these at Starbucks they have way too many ingredients. I made life simple and replicated them with only 6 and made them healthier. The cottage cheese gives you that fluffy air bubble texture and we are using a hot water bath to achieve that “ sous-vide ” method without the equipment. You can absolutely add bacon bits, sautéed onions or anything else you like so feel free to adjust. There are a few very important steps so please read the notes and descriptions below.
Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1/2 cup egg-whites pinch of salt 1/3 cup cottage cheese 1/2 cup grated mozzarella cheese or any you like finely diced bell pepper finely chopped spinach boiling hot water — I boiled mine on the stove cooking spray — just in case ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Please note: the oven must be pre-heated and the water must be boiling hot. Do not open the oven at all for at least 25 minutes so you can let everything steam and get creamy. My oven is super slow and my egg bites took 30 minutes.
Directions:⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Preheat the oven to 350F. In a blender add the eggs, salt, cottage cheese, the mozzarella cheese and blend for 20-30 seconds. Add the silicone muffin tin on top of a baking sheet and spray down your muffin tin. Mine is silicone and mess-free but you can use any. Add the bell peppers and the spinach to the bottom of every muffin cup and add your egg mixture 1/2-3/4 of the way. I like to give it a gentle stir with a chopstick but it’s optional. Carefully place the baking dish with the muffin tin on top in the oven on a lower rack. Add boiling hot water up to the 1/2 way mark of the baking tray. Close the door and bake until set for at least 25 minutes without opening it. Mine took exactly 30 minutes but keep an eye on it. Let them rest for 5 minutes and enjoy. These can be stored in the fridge for up to 3 days and microwaved if needed. You can also let them cool and store them in the freezer for up to 2 months. Defrost in the fridge and heat in the microwave if you are freezing them. Enjoy.