JOGUE O LEITE CONDENSADO NO PÊSSEGO E DEIXE TODOS CHOCADOS COM O RESULTADO!
Este é um bolo super fácil de fazer e que deixa todos impressionados com o resultado, tenho certeza que você vai amar!
Ingredientes (tamanho da xícara: 200ml)
- 3 1/2 xícaras de farinha de trigo (350g)
- 1 xícara de açúcar (160g)
- 3 ovos
- 3/4 xícara de óleo (150ml)
- 1 1/4 xícara de leite (250ml)
- 1 colher (sopa) de fermento em pó (14g)
- 1 colher (chá) de açúcar de baunilha (5g)
- 1 1/2 xícara de leite condensado (395g)
- pêssegos
???? Eu coloco o chocolate na massa crua e minha família adora:
???? 3 sabores dentro de um único bolo, o resultado é incrível:
#amoreceitas #pêssego #bolo #bolorecheado #bolosimples #sobremesadepessego
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Claire Saffitz Makes Peach Cobbler | What's For Dessert
Claire Saffitz Makes Peach Cobbler | What's For Dessert
Introducing on the Dessert Person YouTube channel, the inaugural recipe from Claire’s new book, What’s For Dessert. It’s an easy but carefully crafted recipe that honors one of the pure joys of late summer: ripe peaches. This is the peach cobbler of your dreams, featuring a fluffy and tender biscuit topping (with none of that squidgy, under-baked layer of dough underneath) and a silky bed of lightly sweetened peaches that’s neither gloopy nor watery. We’re so excited to preview more recipes from the new book, which comes out November 8th, and don’t forget you can preorder it here :
Here’s a little more on What’s For Dessert:
Claire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire.
#peaches #peachcobbler #clairesaffitz
Peach Cobbler Ingredients:
4 pounds (1.8kg) fresh firm but ripe peaches, halved, pitted, and cut into 1⁄2-inch wedges, or thawed frozen sliced peaches
3⁄4 cup packed light brown sugar (5.8 oz / 165g)
1 tablespoon cornstarch
1 1⁄2 teaspoons ground ginger
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
All-Purpose Drop Biscuit Dough
(page 336), formed into biscuits and chilled
Heavy cream, for brushing and serving Demerara sugar, for sprinkling
All-Purpose Drop Biscuit Dough
1⁄3 cup sugar (2.3 oz / 66g)
1 teaspoon finely grated orange or lemon zest
3 cups all-purpose flour (13.8 oz / 390g), plus more for the surface
4 teaspoons baking powder
11⁄2 teaspoons Diamond Crystal kosher salt or 3⁄4 teaspoon Morton kosher salt
1 1⁄2 sticks unsalted butter (6 oz / 170g), frozen
1 1⁄2 cups heavy cream (12.7 oz / 360g), plus 1⁄2 cup (4.2 oz / 120g) if making drop biscuits, chilled
Video Breakdown
0:00 Start
0:01 How To Make Peach Cobbler
Thanks for watching!
What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
Dessert Person Online:
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Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
THE EASIEST PEACH COBBLER THAT YOU'LL EVER MAKE : DESSERT RECIPE
Peach cobbler recipe
Ingredients:
2 - 15.25 oz cans Sliced peaches in HEAVY syrup (or 1 - 29 oz can)
1 cup self-rising flour
1 cup milk
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 stick butter (melted)
** For a more dry cobbler, add a LITTLE or NO heavy syrup at all. If you do this, add more sugar to the wet batter mix. (my cobbler was more wet because i used all of the syrup)
*I baked this using a 9 cake pan
* @ 350 F Bake 1hr 5min (you may need more or less time)
*there is NO EGG in this recipe
*serve warm
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peach cobbler recipe
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Beth's Peach Cobbler Recipe
Learn how to make my best peach cobbler recipe! Simple, easy and so delicious!
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MORE GREAT DESSERT RECIPES!
Chocolate Lava Cake
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Strawberry Ice Cream Baskets
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Tiramisu
Profiteroles
Chocolate Raspberry Pavlova
S'More Pie
Caramel Apple Ice Cream Cups
Pumpkin Bread
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Apple Turnovers
Elegant French Toast
Profiteroles
Coffee Cake
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Foolproof Brownies
Foolproof Crepes
Foolproof Tiramisu
Foolproof Snickerdoodles
BETH’S PEACH COBBLER RECIPE
Makes 4 mini cobblers or 1 large one made in a 9x 13 shallow baking dish
INGREDIENTS:
8 peaches, pitted and sliced (I leave the skins on, but feel free to remove them)
3 tbsp (40 g) turbinado sugar
2 tbsp (25 g) white sugar
1 tbsp (15 g) flour
½ tsp (2.5 ml) cinnamon
¼ tsp (1.25 ml) nutmeg
¼ tsp (1.25 ml) salt
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) water
¼ cup (40 g) of raw pecans, diced
1 tbsp (15 g) butter (cut into cubes)
For Topping:
1 1/4 cups (150 g) flour
1 tablespoon (12 g) white sugar
½ teaspoon (2.5 ml) salt
1 tbsp (15 ml) baking powder
9 tablespoons (135 g) cold butter, diced into cubes
2/3 cup (160 ml) heavy cream
1 egg
Raw, turbinado sugar for tops
METHOD:
Preheat Oven to 450F (232C).
Slice peaces into slices and place in a large bowl. I like to leave my skins on because A.) It’s easier! B.) It creates a nice “rustic” farm-to-table look. But feel free to remove them if you wish.
To the peaches, add the sugars, the flour, cinnamon, nutmeg, salt, lemon juice and water. Toss to coat. Spoon into mini casserole dishes or 1 large 9 x 13 dish. Top with butter cubes.
Place dishes on a large baking sheet, to catch drippings if juices bubble over.
Bake for 15 mins or until peaches are bubbling and caramelized.
Meanwhile create the biscuit topping.
In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the chilled butter working flour into the butter with your hands, until you create a coarse meal and the butter is the size of peas.
Then in a small bowl combine the egg with the heavy cream, whisk until smooth, and add this mixture to the flour mixture, and stir with a fork creating a sticky dough.
Remove the peaches from the oven and dollop the dough onto top of your warm peaches, leaving a little room to see the peaches underneath and then sprinkle some turbindo sugar on top.
Bake at 400 for 15 mins. Serve warm with a scoop of vanilla ice cream on top.
NOTE: These can be made a few hours before and stored, uncovered at room temperature. 20 mins before serving heat at 200 degrees for 20 mins. Enjoy!
Peach Shortcake | My Food and Family
Make a Peach Shortcake from scratch with the help of PHILADELPHIA cream cheese and our Kraft Kitchen Expert. This is the perfect summer dessert for sharing and making good use of fresh produce that's in season. Pair with your favorite whipped topping or ice cream and voila!
Get the recipe here:
What you need:
1 cup flour
1/4 cup plus 2 tsp. sugar, divided
2 tsp. CALUMET Baking Powder
1/2 tsp. lemon zest
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3 cup plus 1 Tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1-1/2 Tbsp. lemon juice
1 cup thawed COOL WHIP Whipped Topping
Let's make it:
1. Heat oven to 425ºF.
2. Mix flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.
3. Use floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 1/2-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.
4. Bake 12 to 15 min. or until golden brown. Meanwhile, combine peaches, remaining sugar and lemon juice.
5. Cool shortcakes slightly; split in half. Fill with peach mixture and COOL WHIP just before serving.
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