|2.||Brown sugar||1 ½ cups|
|5.||Vanilla extract||2 teaspoons|
|7.||Baking powder||½ teaspoon|
Cream cheese, softened
|½ (8 ounce) package|
|10.||Pumpkin Puree||¾ cup|
Pumpkin pie spice
Cinnamon chips, or more to taste
1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. Spray foil with cooking spray.
2 . Stage
Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. Beat 1 more egg and vanilla extract into brown sugar mixture until combined. Stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.
3 . Stage
4 . Stage
Spread 2/3 the batter into the prepared baking pan. Drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. Sprinkle cinnamon chips over batter-pumpkin mixture.
5 . Stage
Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.
1 . Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
2 . Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
3 . Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
4 . Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
5 . Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.
1 . Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2 . Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
1 . Pour water into a saucepan, bring to a boil, reduce heat to low. Throw in all the oil, a pinch of salt.
2 . Add flour quickly and stir with a wooden spatula until nothing sticks to the walls.
3 . Cool the custard dough slightly. Add egg and mix thoroughly. In the same way, gradually add the rest of the eggs.
4 . Turn on the oven to heat it up to 200 C. On a baking sheet covered with parchment, use a teaspoon to put the dough in the form of a cake.
5 . Bake in the oven at 200 C for 30 minutes. After that, reduce the temperature to 170-180 C and oven until a pronounced golden-ruddy color. Do not open the oven during cooking.
6 . After cooking, let the choux pastry stand in the oven for 10 minutes, then open the oven and let it stand for another 10 minutes. Melt the chocolate in a water bath and grease the cakes.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
3 . Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.
1 . Have a nice drink !!!
2 . Cucumber Lemonade will perfectly refresh you on a hot day and give you energy for a long time. Such a drink is very useful especially for those who follow the figure, such a cocktail can replace one main meal. Add the amount of honey to your taste, but you can do without it at all. For lemonade to be cold, first put the water in the refrigerator and then you can not use ice. You can safely replace lime with lemon.
3 . Squeeze juice from lime and orange, pour into a blender and add chopped cucumber with mint. Add honey and ice to taste, beat with a blender until smooth. Pour in water and whisk again.
1 . Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
2 . Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
3 . Gently stir Creole seasoning and cilantro into the beans and rice.
1 . Cut each slice of bread into thirds to make sticks. Cut a piece of parchment paper to fit the bottom of the air fryer basket.
2 . Preheat air fryer to 360 degrees F (180 degrees C).
3 . Stir together eggs, milk, vanilla extract, cinnamon, and nutmeg in a bowl until well combined. Dip each piece of bread into egg mixture, making sure each piece is well submerged. Shake each bread stick to remove excess liquid and place in a single layer in the air fryer basket. Cook in batches, if necessary, to avoid overcrowding the fryer.
4 . Cook for 5 minutes, turn bread pieces, and cook for an additional 5 minutes.
1 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
2 . Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
3 . Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
4 . Refrigerate salad until ready to serve. Garnish with fresh basil before serving.
1 . Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
2 . Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
3 . Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares. Allrecipes Magazine
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix sausage and ground sirloin in a large bowl until thoroughly combined; add eggs, bread crumbs, onion, and ranch dressing; mix well. Form into a loaf and place into the center of a 9x13-inch baking dish.
3 . Arrange fingerling potatoes and baby carrots around meatloaf and cover dish with foil.
4 . Bake in the preheated oven for 1 hour; remove foil and brush meatloaf with barbeque sauce. Bake uncovered until an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), about 30 more minutes. Let meatloaf rest 5 to 10 minutes before slicing.
1 . Chill coconut milk in the fridge at least 3 hours, ideally overnight. Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside.
2 . Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.
3 . Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan. Freeze until solid, about 5 hours.
1 . Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
2 . Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.