Lacy Almond Cookies - Everyday Food with Sarah Carey
Even while trying to be healthy it's hard not to crave dessert. A mix of sugar and honey in these cookies satisfies a sweet tooth, but each thin crisp cookie has only forty-four calories. Go ahead have two.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Lacy Almond Cookies - Everyday Food with Sarah Carey
Go Vols! Orange and White recipes with Lewis Bausell - End Zone Pecan Pie
Servings: 8
9 Inch pie crust
¾ Cup chopped orange slice candy
¼ Cup Tang (dry)
1 Cup pecan halves
1 Cup white chocolate chips
½ Cup packed light brown sugar
¾ Cup light corn syrup
1 Teaspoon graded orange peel
3 Tablespoons all-purpose flour
3 Large eggs
With kitchen shears, cut oranges slice candy into small pieces (1/4- inch) and coat with dry tang. Layer orange candy, pecans, and chips, into pie crust.
In a large bowl, beat the eggs. Add brown sugar, corn syrup, flour, orange peel, and remaining tang; blend well. Pour over candy mixture.
Bake at 350 degrees for 50-60 minutes or until crust is golden brown and filling is set in the center. If you do not use a pie crust shield, cover with vegetable spray coated foil after 25 minutes of baking.
Cool completely, approximately 2 hours. If desired, serve with wipped cream.
Ginger Chocolate & Orange Granola + Maple Pecan Granola | My Favourite Breakfast!
This Ginger, Chocolate & Orange Granola is the perfect pick-me-up first thing on a morning. Or, perhaps you're a fan of the classic combo; Maple Pecan Granola. Well then, you are in luck.
What's better than granola? Two types of granola!! I'd planned on making these for breakfast, but they are so good that I'm snacking on them all hours of the day. Crisp and crunchy; both pack a real flavour punch. Especially the ginger and orange one, it's the Chuck Norris of breakfast cereal!
Not only are they delicious; there are also options for oil free and no refined sugar. It probably goes without saying, but these are both are 100% vegan granola! (gluten free too!). The oil free granola is based on a recipe from @LazyCatKitchen; thanks so much for the work you do ❤️
In this video, you'll learn;
✅ How to make super crunchy granola with ginger, chocolate & orange
✅ How to make deliciously rich Maple Pecan Granola
✅ How to make granola without oil
✅ How to use barberries
✅ The best way to store granola
✅ Surprising uses for aquafaba (chickpea water)
✅ How to get rid of refined sugar in your breakfast
✅ How to use buckwheat groats to make a crunchy treat
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Maple Pecan Granola Ingredients:
60g (⅓ cup) Sunflower Oil
125g (½ cup) Maple Syrup
½ tsp Salt
270g (3 cups) Jumbo Oats
125g (¾ cup) Chopped Pecans
40g (¼ cup) Sunflower Seeds
½ tsp Ground Cinnamon
30g (¼ cup) Dried Cranberries
Ginger, Chocolate & Orange Granola Ingredients:
120g (½ cup) Ginger Syrup
8 tbl Aquafaba
200g (2¼ cups) Jumbo Oats
80g (½ cup) Buckwheat Groats
130g (¾ cup) Chopped Mixed Nuts
2 tbl Dried Orange Peel
½ tsp Salt
6 Chunks of Stem Ginger
100g (½ cup) Dark Chocolate Pieces
30g (¼ cup) Barberries
Mentioned Links:
Oil Free Granola original recipe:
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - What are we doing today?
00:57 - Maple Pecan; the perfect pairing
02:51 - The ultimate cereal for grown ups?
07:35 - Getting crispy in here
08:37 - One of your 5-a-day?
09:13 - Did it work?
11:30 - Best way to keep the crunch
12:41 - Eat!
Homemade Cinnamon Rolls - 5 ways - Caramel Pecan Rolls, Orange Rolls, Pumpkin Maple and Chocolate
Yup - along with the classics - cinnamon rolls, caramel pecan rolls and orange rolls I also have recipes for chocolate chocolate chocolate cinnamon rolls and Maple Pumpkin cinnamon rolls! Easy to make AND delicious!
___________________↓↓↓↓↓↓ CLICK TO GET MORE LINKS AND RECIPES ↓↓↓↓↓↓↓↓ ____________________
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Tip for dough doubling in size
Maple Bacon Cinnamon Rolls
CINNAMON ROLL RECIPE
printable recipe -
DOUGH
1 1/2 Tbsp Active Dry Yeast
1 1/2 Tbsp granulated sugar
1/2 C warm water (but not too hot, between 110°f and 115°f).
8 Tbsp butter, melted (then cooled to 110°fi-sh)
3/4 cup warmed whole milk
3/4 C granulated sugar
1 large egg
1 tsp salt
4 C+ all purpose flour
FILLING
8 Tbsp softened butter
3/4 C packed light brown sugar
1/2 cup granulated sugar
1 Tbsp ground cinnamon
FROSTING
8 oz cream cheese softened
4 Tbsp butter, softened
2 1/2 -3 cups powdered sugar
1/2 tsp vanilla
lightly stir the yeast, sugar and warm water together in the bottom of your mixing bowl
let sit 5-10 mins (until double is size) to activate the yeast
With the mixer on low add the milk, butter, sugar, egg and salt
Add the flour 1 C at a time you want the dough to be slightly sticky - but just starting to pull away from the sides.
Pour it into a greased bowl, cover with a damp towel and let rise, someplace warm, until doubled in size, about 60 mins.
flour your counter top and pour the dough on to it, press it out into a rectangle then roll it out to about 15-26 inches or so. It will be about 1/4 inch thick and give you more swirls this way. You want it thin, that will give you more twists, about 1/4 inch thick
cover the dough from edge to edge with the soft butter. Use it all, don't be stingy.
mix the sugars and cinnamon and cover it entirely, again use it all, it will be thick.
Starting at the shorter side start rolling up along the long side.
using non flavored floss cut into 12 pieces
line a 9x13 pan with parchment paper and place the pieces down
let rise a second time until poofy - and almost completely filling the pan - about 60 mins
Bake at 375 for 22-25 mins
Beat the frosting ingredients together and spread over warm rolls
VARIATIONS
Caramel Pecan
Add 1/4 C toasted pecans to the filling
Pour into pan 1 1/2 C Caramel sauce - and 1/4 C toasted pecans chopped
after baking turn out onto a pan (only upside down rolls)
Orange Roll
Filling
1 C Sugar
2 Tbsp grated orange zest (Zester
Frosting
Add - 1 1/2 Tbsp orange zest
1/2 Tbsp orange juice
Pumpkin Maple
Add 2/3 C Pumpkin to the wet ingredients
Add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the dry
Use a little more flour
Frosting
use - 1/2 tsp vanilla
1/2 tsp mapline extract
Chocolate
add 1/3 C cocoa to the dough
use less flour
Filling
3/4 C packed light brown sugar
1/2 cup granulated sugar
1 Tbsp ground cinnamon
3 tbsp cocoa
1/2 C mini chocolate chips
Frosting
add 6 Tbsp cocoa or 1/3 C melted/cooled chocolate
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
MORE BREAKFAST VIDEOS
Kolaches
Pain au Chocolat
German Pancakes
Cinnamon Apple doughnuts
Kouign Amann
Belgium Liege waffles
KITCHEN EQUIPMENT I USE
Bosch Universal Mixer
Bosch Bowl Scraper
Oven Thermometer
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
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HERES IS THE FILMING EQUIPMENT I USE
Nikon D610 (camera A front shots)
Nikon 50mm f/1.8G Lens
Nikon D5100 (camera B above shots)
Tameron AF 28-75mm f/2.8 Lens
Tripod
Manfrotto 420B combi-boom stand
Manfrotto 496RC2 ball head
Orange Pecan Cookies! ????????????
These orange pecan cookies are a great Christmas cookie. Leave them out for Santa or give them to your sister or niece.
Dodi’s sister and niece, Kim & Elise, made a special request for these delicious cookies.
Recipe:
3/4 cup butter
1 cup sugar
1 egg
1 tsp grated orange peel
1 tbsp orange juice
1 tsp baking powder
1/2 tsp salt
1 cup finely chopped pecans
2 cups all-purpose (plain) flour
Cream butter & sugar then add egg, orange peel, and juice. Beat well. Sift together flour, baking powder, and salt. Add flour mixture to creamed mixture and mix well. Stir in pecans. Shape into 2 in diameter roll and chill for at least 2 hours. Use a sharp knife to slice thinly and place on cookie sheet 2 apart. Bake at 350F about 10 minutes or until desired doneness.
Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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