Raspberry-Cream Cheese Candy Cane Crescent Danish | Pillsbury Recipe
Whether you need to distract the kids from opening presents on Christmas morning or feed your overnight guests around the holidays, this candy cane-shaped Danish filled with fresh raspberries and cream cheese is the way to do it.
Recipe:
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Ingredients
Coffee Cake
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
4 oz (from 8-oz package) cream cheese, softened
2 tablespoons plus 1 teaspoon granulated sugar
3/4 cup fresh raspberries
2 tablespoons raspberry preserves
1 tablespoon butter, melted
Glaze
1/4 cup powdered sugar
1/2 to 1 teaspoon milk
Shortbread Jam Squares
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Shortbread Jam Squares
Makes: 9
INGREDIENTS
125 grams butter
50 grams caster sugar
1 egg
2 tablespoons oil
1 teaspoon vanilla extract
350 grams plain flour
2 teaspoons baking powder
400 grams blackcurrant jam
Icing sugar, for dusting
PREPARATION
1. Preheat the oven to 180˚C (350˚F).
2. In a bowl, whisk together the butter and sugar until combined.
3. Whisk in the egg, oil, and vanilla extract.
4. Mix in the baking powder and 250 grams of the flour with a spoon until combined.
5. Bring the mixture together using your hands to make a dough.
6. Spray a 9 inch/25 centimeter square baking tray with cooking oil.
7. Spread out half of the dough on the tray.
8. Spread the blackcurrant jam on top.
9. With the remaining dough, mix in the remaining 100 grams flour and rub with your fingers to make a crumb like texture.
10. Sprinkle the crumbs on top of the jam.
11. Bake for 20 minutes, until golden brown on top.
12. Leave to cool for around 20 minutes, the jam will be hot!
13. Sieve icing sugar on top.
14. Cut into squares.
15. Enjoy!
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Moist and Delicate Apricot Cake | French Recipe
#apricotcake #moistcakerecipe #easycake #newvideo #viral #summercake #frenchcake
French Apricot Cake - easy to make, delicate, and beautiful, this cake is incredibly moist, tender, and full of flavours, and the secret is the main ingredient used, which is the almond meal.
Ingredients:
100g butter, very soft
2/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
1 1/2 cups ground almonds
1/3 cup self-raising flour.
》Cream butter until light and fluffy. Add sugar and mix again to combine.
》Add egg, vanilla, and almond extract and mix until everything is incorporated.
》Add the ground almonds and the flour.
》Transfer the batter into an oven dish.
》Wash and cut in half 6 apricots.
》 Add the apricots over the batter and bake it at 175C for about 40 minutes. Dust with icing sugar when the cake has cooled down. Enjoy!
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#frenchcakerecipe #easycake #apricotcake
#quickcake #summercake #lifeisanopera #almondcake #moistcakerecipe #apricotrecipe
Quick Dessert Bites | Apricot Shortbread Bars
Try out these yummy Apricot Shortbread Bars With the sweet taste of apricot in every bite and the buttery crust was flavored just for you to ENJOY!! Episode 190
Baking or Casserole pan 9x12 0r 10x10 inches
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3 1/2 cups all purpose flour
2 cups or 500ml apricot jam ( store bought )
1 1/4 cup unsalted butter ( cut into small cube )
1/4 cup granulated sugar
1 tsp salt
1/2 tsp baking powder
1 tbsp lemon juice
1 tbsp real vanilla extract
1 tbsp rum extract
1 tbsp brown sugar
bake on 375F for 25 to 30 minute and ENJOY!!
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Apricot Frangipane Tart
Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Pate Sucree
1 1/4 cups (160g) all-purpose flour
1/4 tsp (1g) salt
2 tbsp (30g) sugar
1/2 tsp (2g) almond extract
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 egg yolk
2 tbsp (30ml) ice water
For coating the crust
about 2 tbsp (30g) apricot jam
Frangipane
1/2 cup (113g) butter, room temperature
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
1 tsp (5g) almond extract
2 eggs
1 1/4 cup (125g) ground almonds
2 tbsp (20g) flour
Topping
3 or 4 (200g) apricots, sliced
apricot jam, warmed, optional
1. Prepare the sweet pastry. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.
2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle.
4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C).
6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
7. Remove the parchment paper and weights and bake for 10 minutes more.
8. Let it cool slightly on a cooling rack.
9. Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
10. Spread a thin layer of apricot jam over the base.
11. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.
11. Bake at 350F (180C) for 25-30 minutes until golden. Remove from the oven and brush with warm apricot jam.
12. Let it cool before serving. Enjoy!
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No-Bake Raspberry Yogurt Zebra Cake - Christmas Yogurt Mousse Cake
I am glad to share with you an elegant no-bake winter dessert, very light and soft, perfect for the Christmas dinner table. This No-Bake Raspberry Yogurt Zebra Cake has an Oreo almond flavored crust, topped with alternating layers of yogurt almond mousse with raspberry yogurt mousse, creating the beautiful zebra effect. This Christmas Yogurt Mousse cake is topped with a shiny raspberry jelly, making it a beautiful and impressive festive cake.
#yogurtmoussecake #christmascake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Oreo Crust
7 oz (200g) oreo cookies
1/4 cup (60g) butter, melted
1/2 tsp (3g) almond extract
Raspberry Yogurt Mousse
10 oz (300g) fresh or frozen raspberries
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
2 1/4 tsp (7g) gelatin powder
3 tbsp (45g) cold water
3/4 cup (180g) Greek yogurt
3/4 cup (180g) whipping cream (35% fat), chilled
Yogurt Almond Mousse
1 1/4 cup (300g) Greek yogurt
1/2 cup (60g) powdered sugar
1 tsp (5g) almond extract
2 1/4 tsp (7g) gelatin powder
3 tbsp (45g) cold water
1 1/4 cup (300g) whipping cream (35% fat), chilled
Raspberry Jelly
5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1 tsp (3g) gelatin powder
1 tbsp (15ml) water
For decorating
whipped cream
chocolate sticks
fresh raspberries
fresh rosemary
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