3 Puff Pastry Pinwheel Recipes | Holiday Appetizers
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ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Crescent Breakfast Muffins
Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe
Is there a better breakfast than a warm, fluffy egg bite? These bacon, cheddar, and green onion egg bites are packed with savory flavor, and the addition of heavy cream makes them extra fluffy and soft. They're perfect for a quick and easy breakfast or snack, and they can be stored in the fridge for 3-4 days or frozen for up to 3 months.
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INGREDIENTS (6 pieces):
For the egg mixture:
6 eggs
¼ cup parmesan cheese, grated
¼ cup heavy cream
Salt and pepper
For the filling:
4 bacon strips, cooked and chopped
Cheddar cheese, shredded
Green onion, chopped
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Cheese Muffins Recipe | How To Make Cheese Herb Muffins | Savoury Muffins Recipe By Tarika Singh
Learn how to make Cheese And Herb Muffins at home with Tarika Singh.
A muffin recipe that glistens with creamy cheese and fragrant herbs. Check out food blogger Tarika Singh's tempting take on muffins.
Ingredients
1.5 cups shredded cheddar cheese
1 Tablespoon Olive Oil
1 cup all-purpose flour
1.5 teaspoons baking powder
1/4 tsp salt
2 large eggs
4 oz buttermilk
1 tbsp honey
1 tbsp each (if using fresh) or ½ Tablespoon each (if using dried) Basil, Dill, Marjoram, Thyme & Chives (chopped)
Method
- Preheat the oven to 175 degrees Celsius. Grease & dust a 6 muffin pan or use muffin liners.
- Sift the flour, salt and baking powder together into a large bowl.
- In a separate bowl, combine eggs & buttermilk and beat until frothy. Add olive oil and honey and whisk briefly to combine.
- Fold the wet ingredients into the dry ingredients. Add the shredded cheese and herbs and fold to combine until just blended.
- Spoon the batter into a prepared muffin pan, filling each cup 3/4th full.
- Bake for 20 to 25 minutes or until brown in color & springy to the touch. Cool on a wire rack before serving.
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Host: Tarika Singh
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The Perfect Spring Breakfast: Blueberry Cream Cheese Muffins
These streusel-topped blueberry cream cheese muffins are super soft, packed with plump juicy berries, and are filled with a cream cheese surprise.
Recipe:
Ingredients
Muffins
¼ cup vegetable oil (60ml), you may substitute canola oil or other neutral cooking oil
4 Tablespoons unsalted butter melted (57g)
1 cup granulated sugar (200g)
1 large egg + 1 large egg white room temperature preferred
½ cup buttermilk (120ml)
1 ½ teaspoons vanilla extract
1 ¾ cup all-purpose flour (220g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups blueberries (210g) (see note)
Filling
8 oz cream cheese (brick) softened (226g)
⅓ cup granulated sugar (67g)
½ teaspoon vanilla extract
Streusel Topping
¼ cup all-purpose flour
¼ cup brown sugar firmly packed (50g)
⅛ teaspoon salt
2 Tablespoons butter (melted but not too hot)
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Instructions
00:00 Introduction
Muffins
00:27 Preheat oven to 375F (190C) and line a muffin tin with paper liners.
00:31 In a large bowl, stir together oil and butter.
00:51 Add sugar, egg, and egg white and whisk very well until combined.
01:06 Add buttermilk and vanilla extract and whisk to combine.
01:12 In a separate, medium-sized, bowl whisk together flour, cornstarch, baking powder, and salt.
01:29 Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
01:41 Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.
Filling
02:27 Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.
Streusel
02:57 Whisk together flour, brown sugar, and salt.
03:09 Drizzle in melted butter and use a fork to toss ingredients together until combined, no flour/sugar remains un-moistened by the butter, and mixture is clumpy. Don’t over-mix or the streusel will become like a paste, you want it to be clumpy.
Assembly
03:39 Divide batter into 15 muffin cups, filling each liner ⅔ of the way full.
04:01 Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center.
04:15 Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter.
04:50 Sprinkle muffins evenly with streusel.
04:59 Transfer to 375F (190C) oven and bake for 25 minutes or muffins are baked through.
05:21 Allow to cool for 10 minutes or so before digging in (the cream cheese filling will be very hot!). Muffins will puff up in the oven, but due to the cream cheese filling they will deflate and maybe even cave in a bit (like a black bottom) as they cool. This is normal!
Notes
Blueberries
You can use frozen (do not thaw) blueberries, but often they leave purple streaks through your batter. Nothing wrong with that, just be aware.
Baking In Two Muffin Tins
This recipe makes 15 muffins. Since most muffins tin hold enough batter for only 12 muffins, you can either discard the excess or bake the remaining 3 muffins after the first 12 bake. The second batch will take less time, start checking at 17 minutes. I don’t recommend over-filling the muffin liners, as the batter tends to spread out and flatten on the top, which makes for unattractive muffins.
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
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Beth's Mini Quiche Recipe
Learn how to makes an assortment of mini quiche for an Easter Brunch or Mother's Day Party. Make one quiche batter and then switch up the toppings! In this video I'll show you how to make a Swiss and Crispy Leek Quiche, Spinach and Feta Quiche, Smoked Salmon, Goat Cheese, and Dill Quiche (my personal favorite!) and a Mozzarella, Pesto and Tomato Quiche.
CHAPTERS:
00:17 How to Make a Quiche Crust
00:03:06 How to Make Quiche Base
04:37 Different Fillings for Quiche
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BETH'S MINI QUICHE RECIPE
Makes 8
4-Mini Quiche (Print recipe here:
For Crust:
2 ½ cups (300g) flour
½ tsp (2.5ml) salt
1 cup (240g) of butter, diced
2 egg yolks
¼ cup (60ml) ice water
For Egg Custard:
8 eggs
1 cup (240ml) heavy cream
Salt and pepper to taste
1 tablespoon (7 g) of cornstarch for lining pastry shells before filling with custard
For Fillings:
Leek and Swiss (makes 2)
1 tbsp (15 ml) olive oil
1 leek, sliced into thin circles
2 tablespoons (30ml) Swiss Cheese
Salmon, Goat Cheese Dill (Makes 2)
2 tablespoons (30ml) crumbled goat cheese
2 tablespoons (30ml) shredded smoked salmon
2 tablespoons (30ml) fresh dill, minced
Spinach and Feta (Makes 2)
2 tablespoons (30ml) feta cheese
2 tablespoons (30ml) thawed frozen spinach
2 tsp (10ml) fresh Italian parsley
Tomato, Pesto Mozzarella (Makes 2)
2 tablespoons (30 ml) mozzarella cheese
2 cherry tomatoes, sliced into 4-5 wheels each
1 tsp (10 ml) pesto
METHOD:
Add flour and salt to a food processor and pulse. Then add the butter, a little at a time, pulsing until a coarse meal forms.
Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.
Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.
Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into the tin, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.
Preheat oven to 350F (175C).
Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.
Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.
Then prepare all the fillings and have everything measured out and ready to go.
Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.
For each pastry add the cheese first. On the bottom.
Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.
Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.
Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.
To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.
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ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!