Easy and Quick Dessert Pie Crust
I have many favourite recipes, and I am a huge fan of Dessert Pies. Finding a good pie crust recipe can be difficult, and some recipes can be quite challenging to get just right. This recipe is very straight forward, easy to follow and make and gives a light and not heavy base for your next dessert pie!
Chapters:
0:00 Introduction
0:07 Influence
0:42 Ingredients
1:12 Method and Create
8:20 Experience
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Amazing Eggnog Recipe
My traditional Eggnog recipe is rich and creamy with simply the best balance of sweetness and spice. Bourbon adds an extra kick, and the addition of heavy cream makes this cocktail reminiscent of melted ice cream. If your memories of eggnog always include a cardboard carton, you must try this recipe. This homemade version has so much more flavor than store-bought eggnog, and you can personalize the flavors too!
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DIY E Liquid American Apple Pie DIY E Juice Recipe
Check out my new website to find great deals and support my brand JFM STORE @ In this video I make an Apple Pie recipe using Flavorah among other flavors in this DIY E-Liquid recipe.
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Simple and Easy Cherry Turnovers in 30 Minutes
We all love desserts, especially delicious and easy to make ones. This cherry turnover recipes is clearly one of those. Watch the video and give them a try.
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Lemon Blueberry Cupcakes - Laura Vitale Summer Desserts Unplugged
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
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Lemon Blueberry Cupcakes
Makes 12
1 ½ cups of All Purpose Flour
1 tsp of Baking Powder
¼ tsp of Salt
1 cup of Granulated Sugar
½ cup of Unsalted Butter, at room temperature
2 Eggs
1/2 cup of Whole Milk
2 tsp of Freshly Grated Lemon Zest
1 Tbsp of Fresh Lemon Juice
½ tsp of Vanilla Extract
1 cup of Fresh Blueberries
Frosting,
2 Tbsp of Unsalted Butter, at room temperature
1/3 cup of Cream Cheese, at room temperature
1 tsp of Lemon Zest
1 ½ tsp of Lemon Juice
½ tsp of Vanilla Extract
1 ½ cups of Confectioner Sugar
Process,
Preheat the oven to 350 degrees, line a 12-piece cupcake tin with liners and set aside.
In a small bowl, whisk together the flour, baking powder and salt, set aside.
In another small bowl, add in the blueberries and ¼ cup of the dry ingredients, mix them around with a spoon so that the blueberries are coated in the flour mixture, set aside.
In a large bowl, using a hand held whisk, cream together the butter and sugar, add the eggs and incorporate well.
Add the vanilla, lemon zest and lemon juice and mix until it's all well incorporated.
Add half of the dry ingredients and half of the milk to the wet and mix them in to combine but make sure you don't over mix. Add in the remaining dry ingredients and milk and mix to incorporate.
Using a spatula, fold in the blueberry and flour mixture making sure not to break them up too much.
Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.
For the frosting:
In a large bowl using a handheld whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.
Pipe or spoon onto each cupcake and enjoy!
Tools Used, a couple bowls, a whisk, a spatula, an ice cream scoop, a muffin tin, a disposable piping bag and piping tip.