How to Make Soft and Chewy Homemade Granola Bars
How to make homemade granola bars! These granola bars are simple, soft and chewy. They are delicious as-is or can be adapted based on your favorite dried fruits, nuts or chocolate. ⬇️ Recipe Ingredients are below ⬇️
• 2 ½ cups (230 grams) old fashioned rolled oats
• 1/2 cup (80 grams) whole almonds, coarsely chopped
• 1/3 cup (113 grams) pure honey
• 1/4 cup (56 grams) unsalted butter, cut into pieces
• 1/4 cup (50 grams) packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1/2 cup (60 grams) dried cranberries, coarsely chopped
• 1/4 cup plus 2 tablespoons (65 grams) mini chocolate chips
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Fudgy Chocolate Brownies Recipe
This fudgy and delicious chocolate brownie recipe comes together with one bowl in just a few minutes! You’ll love the flavor and texture so be forewarned, it’s best to invite some friends over when you make a batch because portion control is quite difficult around them.
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Homemade brownies are so easy and quick, there's no reason to make them from a box!
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Eggnog Recipe | How to Make Eggnog
This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drunk for Christmas and holiday season.
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Makes 4 large servings or 6 medium
Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
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Plastic chutney—fun Bengali chutney recipe
Plastic'er chutney recipe: For someone who has not grown up in Bengal, coming across plastic chutney on a wedding lunch menu may be startling—who would want to eat that! But this used to be (and still is) a fixture on catered menus, especially when fruits for making other chutneys are not in season. You have green mango chutney for summer, tomato amshotto chutney for winter, pineapple or kool'er chutney for spring—but for the months of monsoon through autumn there aren't that many suitable fruits. It must have been a smart caterer who thought of using the bland papaya to make a chutney, and then gave it a shocking (almost clickbait) name—plastic chutney— because of how glossy and translucent the papaya slices appear once cooked in the sugar syrup! Not our favourite chutney, but it definitely is interesting.
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My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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$25 off coupon on your FIRST order of A5 WAGYU BEEF (:
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How to make Cocktail Syrups: Simple, Ginger, Honey and Raspberry Vol. 1
This one has been a long time coming guys and I'm glad I finally got to it. This first volume is all of the basic syrups you'll need to make most of the drinks here on Barfly. Yes there is a second volume coming to cover more basic syrups and from now on I'll be doing some stuff on house made liqueurs as well. Hope you like the episode!
A Note on this episode: A lot of you will notice that I do almost everything in this video by weight, but not the honey syrup and here's why: Honey Syrup only has water added to it to thin it out enough to combine properly so for me, measuring out 3:1 by volume is fine. Many of you are going to not agree and I totally understand. There are many ways to make Honey syrup and I'm sure whatever method you use is awesome too. I have been using this honey syrup method for a decade and it works very well and has never failed me! I implore you to try it before you knock it!
0:00 Intro
Simple Syrup: 1:09
Honey Syrup: 4:06
Ginger Syrup: 6:12
Raspberry Syrup: 9:12
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