How To make Silky Apricot Cheese Dip
3/4 c Apricot Preserves
2 tb Brandy
1 c Cream Cheese; Softened
1 c Sour Cream
1 t Almond Extract
1/4 c Almonds; Blanched, Slivered
In a small bowl, mix the apricot preserves and brandy together, then set aside. Beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. Add the apricot-brandy mixture and blend well. Fold in the almonds. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks.
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Late Winter Living | Style, Food, Mancala
Click my link to get 30% off Dermaclara's bestselling kits PLUS an additional 20% off (AND free shipping) when you use my code DAILY. I'm sharing stylish late winter living in today's video including a recipe for apricot chicken and cauliflower mac and cheese.
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????️ Apricot Chicken
1 cup apricot preserves
1 cup French dressing
1 packet Dry Onion Soup Mix
1 cup chopped dried apricots
4- 5 Chicken breasts
Preheat oven to 350 degrees F. In a bowl, mix apricot preserves, dressing, and soup mix. Spray an overproof dish with cooking spray. Place the chicken in the dish. Season with salt and pepper. Pour the sauce on top. Top with dried apricots. Bake for one hour or until chicken is fully cooked.
????️ Cauliflower Mac N Cheese
1 bag elbow macaroni
1/2 cup butter
1/2 cup flour
2 cups whole milk
2 cups shredded cheddar cheese
1 head of cauliflower, riced
1 pat butter
salt and pepper
1 cup panko bread crumbs
Chives for garnish
Cook elbow macaroni according to the package instructions. Drain and set aside. Steam the riced cauliflower and once soft, place in a blender or food processor with a pat of butter. Blend until smooth. In a large saucepan, melt the butter and add the flour. Stir for one minute. Add milk. Stir until sauce becomes thick. Season with salt and pepper. Add cauliflower. Add cheddar cheese and stir. Pour the cheese sauce on the elbow macaroni and stir. Top the macaroni and cheese with panko breadcrumbs that have been toasted lightly on the stove and chopped chives. Enjoy.
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0:00 Late Winter Living
0:38 Elegant but Casual
2:31 Apricot Chicken
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5:45 Mancala
9:27 Cauliflower Mac n Cheese
12:30 See you soon
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Brownie Neapolitan Cheesecake
Neapolitan Cheesecake is a heavenly dessert that everybody will be craving for. A perfect balance between chocolate strawberry and vanilla with creamy smooth silky cream cheese layers on top of a a decadent brownie.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Brownie
1.5 oz (40g) semisweet chocolate
1/4 cup (56g) butter
1/3 cup (70g) sugar
1 egg
1 tsp (5g) vanilla extract
1 tbsp (8g) unsweetened cocoa powder
1/4 tsp (1g) salt
1/4 cup (30g) flour
For Strawberry Jelly
10 oz (300g) fresh or frozen strawberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) water
Cream Cheese Filling
21 oz (600g) cream cheese, room temperature
2/3 cup (80g) powdered sugar
2 tsp (10g) vanilla extract
1 1/4 cup (300g) whipping cream (35% fat), chilled
1 1/2 tbsp (7g) gelatin powder
3 tbsp (45ml) cold water
For Chocolate Layer
2 oz (60g) semisweet chocolate
2 tbsp (30g) cream
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Creamy Whipped Ricotta - Only 2 Ingredients!
Recipe: Creamy Whipped Ricotta
Recipe Description: This creamy dip is so good you'll have to stop yourself from eating the entire thing in one sitting. The best part is, it seems fancy but is only 4 ingredients (2 are salt and pepper). It's fantastic as a dip for your charcuterie board or as a flavorful pasta sauce. The sky is the limit with this whipped ricotta!
Ingredients:
- whole-milk ricotta
- salt
- pepper
- extra virgin olive oil
Recipe URL:
Amazon Links:
Food Processor:
Extra Virgin Olive Oil:
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MESHMESHEYA | QAMAR AL-DEEN PUDDING | CREAMY APRICOT DESSERT | مشمشيه | مهلبية قمر الدين
MESHMESHEYA, MUHALLABIA, DRIED FRUIT Compote, BLANCHED AND ROASTED ALMONDS
⬇️ Check Recipe below ⬇️
Meshmesheya is a very summery pudding , if you’re an apricot lover then I’m pretty sure you’re gonna fall in love with this creamy dessert.
In Egypt during the holy month of Ramadan, we always break our fast with a lovely cold soup made of these dried fruits called khoshaf and we top it with some almonds and as we also eat meshmesheya and muhallabia during Ramadan, I wanted to combine these three great desserts together in one amazing pudding
How to make Meshmesheya at home, full recipe below: 10 servings
MUHALLABIA RECIPE
750G MILK
50G CORNSTARCH
75G CASTOR SUGAR
DRIED FRUIT COMPOTE RECIPE
120G WATER
6 PRUNES
6 DATES
4 FIGS
5 MINUTES ON MEDIUM TO LOW HEAT THEN ADD 4 TO 5 TABLESPOON OF APRICOT CREAM
APRICOT CREAM RECIPE
40G CORN FLOUR
100G WATER
120G SUGAR
600G APRICOTS
50G WHOLE BLANCHED TOASTED ALMONDS
If you are using apricot sheets or qamar al deen, cut the sheets and just coverr with water, add the sugar and simmer for 5 minutes then blend and continue with the same steps.
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00:00 Introduction
00:43 Preparing The Creamy Muhallabia
01:17 Preparing The Apricots
02:14 Cooking The Apricot Cream
03:30 Preparing The Dried Fruit Compote
04:26 Peeling And Roasting The Almonds
05:30 Finishing The Dish