CHRISTMAS BAKING????| CINNAMON NUT SQUARES | VLOGMAS DAY 18 | BAKE WITH ME | CHRISTMAS FAMILY RECIPE
CHRISTMAS BAKING????| CINNAMON NUT SQUARES | VLOGMAS DAY 18 | BAKE WITH ME | CHRISTMAS FAMILY RECIPE
Hey friends! Today we've got some Christmas baking going on as I share a family Christmas classic recipe, cinnamon nut squares! I hope you are enjoying Vlogmas as much as I am! ???? Also, this video is part of an open collab hosted by Moss Family TV! Check out their channel and the playlist below! If you are new, please consider subscribing before you leave and give this video a ???????? if you enjoyed it. ❤️
#christmas2020 #vlogmas #bakewithme
Cinnamon Nut Squares
1 cup butter 1T cinnamon
1 cup sugar 1t salt
1 egg, separated 1 cup chopped nuts
2 cups flour, spooned lighting into cup
Directions-
Cream butter; add sugar gradually and cream until light and fluffy. Add egg yolk, flour, cinnamon & salt. Mix well. Spread in greased jelly roll pan. Brush with lightly beaten egg white. Sprinkle with nuts and press into dough. Bake at 300° for 50 minutes. Cut while hot.
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About me:
Hey friends! My name is Lianne and welcome to my channel! I live in North Carolina with my wonderful husband. A short list of things I love includes being creative, DIY's, organizing, simple living, essential oils, cooking/eating healthy and Jesus. You will find a variety of videos on my channel as I share with you my simple joys in life. I would love to have you subscribe and stick around!
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For business inquiries, you can reach me at simplyenjoyinglife20@gmail.com
Millionaires Shortbread Recipe - Layers of WIN! | Cupcake Jemma
Do YOU want to feel like a Millionaire? Well now is your chance because when you're chomping your teeth into this Millionaires Shortbread there's no doubt you'll feel like a million dollars. Yes, there are many recipes for Millionaires Shortbread out there but Sally has the ULTIMATE recipe. I mean c'mon, just look at those layers!
We can't wait to see what you get up to over on Instagram so keep tagging us @sallydells and @cupcakejemma along with #cupcakejemma.
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For the Shortbread:
225g Softened Unsalted Butter
125g Caster Sugar
1 tsp Salt
340g Plain Flour
For the Caramel
1 can Condensed Milk (397g)
25g Caster Sugar
75g Golden Syrup (or corn syrup)
120g Butter
For the Topping
300g Milk Chocolate
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Chocolate Salted Caramel Tart Recipe
This chocolate salted caramel tart is absolutely amazing. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, a perfect treat for any occasion.
Ingredients:
Makes about 6-8 servings
Almond Chocolate Sweet Pastry
1 1/4 cups (160g) flour
1/4 cup (30g) ground almonds
1/4 cup (30g) unsweetened cocoa powder
1/4 cup (50g) sugar
1/4 tsp salt
1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
1 tsp vanilla extract
1 egg
1-2 tbsp ice water
Caramel
1 1/2 cups (300 g) sugar
1/2 cup (100g) water
1/2 cup (120 g) heavy cream
5 tbsp (70 g) unsalted butter
1 tsp salt
Chocolate Ganache
1/2 cup (120 g) heavy cream
4 oz (120g) bittersweet chocolate, chopped
Garnish
sea salt crystals
Directions
1. Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt.
2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
3. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
4. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
5. Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.
6. Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
7. Remove the pan from the heat and add the cream. It will bubble a little bit.
8. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
9. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.
10. Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
11. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.
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Homemade Salted Nut Roll Bars!
These delicious Homemade Salted Nut Roll Bars start with a crust made from cake mix and are topped with gooey marshmallows, peanuts and a peanut butter topping!
RECIPE HERE --
Salted Peanut Caramel Squares
LeGourmetTV Is Now Glen & Friends Cooking!
After you make these - lock the pan away so you don't eat them all in one sitting... they are that good.
Ingredients
1 cup (250 mL) pretzel crumbs
½ cup (125 mL) granulated sugar
½ cup (125 mL) butter, melted
½ cup (125 mL) roasted salted peanuts
Caramel:
1 cup (250 mL) packed brown sugar
1 cup (250 mL) butter
¾ cup (175 mL) corn syrup
¼ cup (60 mL) granulated sugar
¼ cup (60 mL) whipping cream, (35%)
2 tsp (10 mL) vanilla
1 cup (250 mL) roasted salted peanuts
Method:
Preheat oven to: 350ºF (180ºC)
In bowl, combine pretzel crumbs with sugar; mix in butter until combined.
Press into parchment paper--lined 8x8 (2 L) cake pan.
Bake in oven until just beginning to brown, 10 to 12 minutes.
Sprinkle with peanuts.
Let cool on rack.
Caramel: Meanwhile, in saucepan, bring brown sugar, butter, corn syrup, sugar and cream to boil over high heat; boil, stirring constantly, until candy thermometer registers 245°F (118°C), about 10 minutes. Remove from heat.
Stir in vanilla.
Pour caramel over crust.
Sprinkle with peanuts.
Let cool for 20 minutes.
Refrigerate about 2 hours.
Cut into squares.
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Professional Baker Teaches You How To Make NANAIMO BARS!
Nanaimo Bars are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 8-inch (20 cm) square pan
Servings: 18
Prep Time: 20 minutes
Cook Time: 10 minutes
Set Time: 2 ½ hours
Crust
1 cup (160 g) graham cracker crumbs
3 Tbsp (15 g) cocoa powder
½ tsp (2 mL) salt
1 cup (100 g) sweetened flaked coconut
½ cup (50 g) walnut pieces
6 Tbsp (90 g) unsalted butter, melted
1 large egg, lightly beaten
Filling
½ cup (125 g) unsalted butter, at room temperature
2 cups (260 g) icing sugar, sifted
2 Tbsp (30 g) vanilla custard powder
pinch salt
3 Tbsp (45 mL) milk
1 tsp (5 mL) vanilla extract
Topping
4 oz (120 g) semisweet chocolate, chopped
2 Tbsp (30 g) unsalted butter
sea salt, for sprinkling (optional)
Directions
1. Preheat the oven to 350 F (180 C). Lightly grease an 8-inch (20 cm) square pan and line it with parchment paper so that it comes up the sides.
2. For the crust, combine the graham crumbs with the cocoa powder and salt, then, add the coconut & walnut pieces. Stir in the melted butter and the egg and stir until blended. Press this into the bottom of the prepared pan and bake for 12 minutes. Cool the crust completely before preparing the filling.
3. By hand, beat the butter with 1 cup (130 g) of the icing sugar, the custard powder and a pinch of salt until smooth. Add the milk and vanilla and beat in (don’t worry if it doesn’t look smooth at this point – it will smooth out), and then beat in the remaining 1 cup (130 g) of icing sugar. Do not overbeat – the filling should be smooth but not fluffy. Spread this evenly over the cooled crust.
4. For the topping, melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently with a spatula until melted. Cool the chocolate slightly and then pour this over the filling, spreading to cover it. If you wish, sprinkle the top with a little sea salt. Chill the pan for about 2 hours before slicing into bars.
Nanaimo Bars will keep for up to a week refrigerated.
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