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THM Beginners| Back to Basics| How I Lost 43Pounds
Are you new to Trim Healthy Mama? I want to encourage you as you start and help you to not give up. Here I share how I lost over 40 # with out buying all the special ingredients and products there are today. Join me and comment below .
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1 Corinthians 6:19-20
19 What? know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your own?
20 For ye are bought with a price: therefore glorify God in your body, and in your spirit, which are God's.
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I am Claire, wife of 21 years to my LOVE James, homeschool mom to 7 fantastic children, 5 boys & 2 girls, Join us in our homeschool, big family life and our Trim Healthy Mama journey.
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How To Make Traditional Czech Kolaches | F&W Cooks: At Home Edition
The secret to making Andrea Slonecker’s Cherry and Cream Cheese Kolaches is keeping the dough moist, but not too sticky. Andrea suggests filling the pastries with a fruity jam on top of a thick dollop of cream cheese filling. However, any jam will truly make these pastries delicious.
#Pastry #Kolaches #Food
Find the recipe here:
DOUGH
3 cups all-purpose flour, plus more for dusting 1/3 cup granulated sugar 1 (1/4-ounce) envelope active dry yeast 1 cup whole milk, warmed to between 100°F and 115°F 1/2 cup unsalted butter (4 ounces), melted 3 large egg yolks 1 teaspoon kosher salt
CHERRY FILLING
1 pound sweet cherries (about 3 1/2 cups), pitted and coarsely chopped 1/2 cup granulated sugar 1/4 cup water 1/8 teaspoon kosher salt 1 tablespoon fresh lemon juice
CREAM CHEESE FILLING
8 ounces cream cheese, at room temperature 2 tablespoons powdered sugar 1 large egg yolk 1 teaspoon lemon zest
STREUSEL TOPPING
2 tablespoons all-purpose flour 2 tablespoons granulated sugar 1 tablespoon unsalted butter, melted 1/8 teaspoon kosher salt
EGG WASH
1 large egg yolk 1 tablespoon whole milk
Step 1
Make the dough: Whisk 1 cup flour, granulated sugar, and yeast in a large bowl. Add warm milk, and whisk to combine. Set aside until small bubbles begin to appear on the surface, about 5 minutes.
Step 2
Whisk together melted butter, egg yolks, and salt in a separate bowl. Stir butter mixture into yeast mixture using a rubber spatula or wooden spoon. Stir in remaining 2 cups of flour, 1 cup at a time. After the second cup is added and it becomes too difficult to stir, tip the shaggy dough out onto a lightly floured countertop, and begin kneading by hand until smooth and springy, 3 to 4 minutes. The dough should be very tacky and a little greasy, but not sticky. If it does stick to the surface, dust with more flour, using as little as possible.
Step 3
Transfer dough to a large bowl and cover with plastic wrap. Place bowl in a warm spot until doubled in size, 1 hour to 1 hour and 30 minutes.
Step 4
Make the cherry filling: Combine cherries, granulated sugar, 1/4 cup water, and salt in a 2-quart saucepan. Bring to a boil over medium-high, stirring to dissolve sugar. Reduce heat to medium-low to maintain a steady simmer, and cook, stirring occasionally, until liquid is reduced to a thick, syrupy consistency, about 25 minutes. Remove from heat, and let cool to room temperature. Stir in lemon juice.
Step
Step 5
Make the cream cheese filling: Beat cream cheese, powdered sugar, egg yolk, and lemon zest in a large bowl with an electric mixer until smooth, about 1 minute.
Step 6
Make the streusel topping: Stir together flour, sugar, butter, and salt in a small bowl until crumbly. Set aside to let butter solidify. Before using, stir again to create fine crumbs.
Step 7
Punch down the risen dough and divide it into 12 equal pieces (about 2 1/3 ounces each). Roll dough pieces against work surface with cupped hands to make smooth balls. Transfer dough balls to a parchment paper–lined baking sheet, and let rise, covered with a damp towel, until doubled in size, 30 to 45 minutes.
Step 8
Make the kolaches: Preheat oven to 375°F. Use your fingertips to form 2-inch-wide wells in the center of each dough ball. Whisk egg yolk and milk in a small bowl. Brush outer edges and sides of dough with egg wash. Spread 1 tablespoon cream cheese filling in each well. Make a smaller well in the center of the cream cheese, and top each with a dollop of cherry filling. Sprinkle with streusel topping. Bake in preheated oven until edges are light golden brown, about 20 minutes.
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How To Make Traditional Czech Kolaches | F&W Cooks: At Home Edition
CREAM CHEESE HAND PIES WITH SWEET GLAZE
CREAM CHEESE HAND PIES WITH SWEET GLAZE
Makes 8
1 package refrigerated pie crust
4oz cream cheese, softened to room temperature
4 Tablespoons powdered sugar
½ teaspoon vanilla
1 large egg white
Premium store-bought preserves like Bonne Maman
½ cup powdered sugar
2 Tablespoons half and half
In a small bowl, stir together the cream cheese, powdered sugar, and vanilla. In another small bowl, stir together the egg white with ½ teaspoon water. Stir until the egg white loosens up. Bring crusts to room temperature. Unroll them and trim the very edges to make a square. Cut into four, smaller, equal squares. Smear about a tablespoon of cream cheese in the center, then top with a teaspoon of preserves, leaving about ½” border. Use your fingers to dab egg wash all around the perimeter of each square. Then fold in half, point to point, making a triangle. Then gently fold up the edges to seal and use a fork to press together the edges. Continue with all 8 pies. Use your fork to poke little holes right in the top. One poke with the fork should be just fine. Line pies up on a baking sheet covered in parchment or a silicone mat. Use any remaining egg wash to brush over the tops of the pies. Place entire pan in the freezer while the oven preheats. Preheat the oven to 400F. Bake hand pies for 25 minutes or until golden brown. Meanwhile, stir together ½ cup powdered sugar and 2 Tablespoons half and half; then drizzle pies with glaze after they’ve cooled at least 20 minutes.
Martha Stewart Bakes with Grapes | Martha Bakes S11E10 Grapes
Martha invites farmer and expert, Len Barron, to demystify different varieties of grapes, a fruit universally treasured around the world. Then, Martha prepares two standout grape recipes: time-honored winemaker’s focaccia and an eye-catching Concord grape tart. Food writer and cookbook author, Melissa Clark joins Martha and bakes remarkable roasted grape shortcakes.
#Grapes #Tart #Shortcake #Focaccia #Recipe
0:00 Introduction
0:35 Len Barron teaches about grapes
5:26 Winemaker's Grape Focaccia Recipe
10:13 Concord Grape Tart Recipe
17:01 Roasted Grape Shortcake Recipe
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 11 Episode 10.
Full Recipes:
Concord Grape Tart -
Grape Focaccia -
Roasted Grape Shortcakes -
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Martha Stewart Bakes with Grapes | Martha Bakes S11E10 Grapes