Pumpkin pie spice
|2 ½ sticks|
Firmly packed brown sugar
|10.||Vanilla extract||1 teaspoon|
Pumpkin spice-flavored candies (such as Hershey's® Pumpkin Spice Kisses)
|1 (10 ounce) bag|
1 . Stage
Stir flour, cocoa, pumpkin pie spice, baking soda, and salt together in a bowl.
2 . Stage
Combine butter, white sugar, and brown sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Mix in flour mixture gradually.
3 . Stage
Chill cookie dough for 1 hour. Meanwhile, unwrap the candy kisses.
4 . Stage
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
5 . Stage
Roll dough into 1 1/2-inch balls. Flatten just enough to keep from rolling off the cookie sheets.
6 . Stage
Bake in the preheated oven until edges are set and starting to brown, 8 to 10 minutes. Slide parchment paper onto wire cooling racks. Firmly push a candy kiss into the center of each cookie. Let cool completely.
1 . Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
2 . Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
3 . Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
1 . Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
2 . Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
3 . Bake until pie filling is set in the center, about 45 minutes.
1 . Whisk gochujang, soy sauce, honey, rice vinegar, ginger, garlic, salt, and pepper together in a bowl. Place chicken wings and half of gochujang marinade in a resealable plastic bag. Seal the bag; refrigerate for at least 1 hour.
2 . Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
3 . Arrange wings on prepared baking sheet in a single layer.
4 . Bake in the preheated oven for 45 minutes, turning once after 15 minutes.
5 . Meanwhile, bring remaining half of marinade, cilantro, green onions, butter, sesame oil, and lime juice to a simmer over medium heat; remove from heat.
6 . Increase oven temperature to 425 degrees F (220 degrees C). Brush wings liberally with glaze.
7 . Return wings to the oven until wings are shiny and sticky, 5 to 10 minutes.
1 . Heat the butter in a skillet over medium heat until the foam subsides. Cook and stir the onion until translucent, about 5 minutes. Add the apples, and cook and stir until the onion and apples are starting to brown and the apples are soft, about 10 more minutes. Sprinkle on salt to taste.
1 . Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
2 . Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
3 . Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
4 . To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.
1 . Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.
2 . Make the filling: Mix together sugar and cornstarch in a large saucepan. Stir in rhubarb and water. Bring to a boil; cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter and sprinkle with cinnamon.
3 . Make the topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.
4 . Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.
5 . Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.
1 . Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
2 . Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4 . To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
2 . Roll thawed pastry out onto a flat surface. Spread Dijon mustard on pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll sheets, beginning on the long side. Cut into 1-inch thick sections. Arrange sections on the prepared baking sheet.
3 . Bake in the preheated oven for 10 to 12 minutes. Roxie Pandrea
1 . Line a small rimmed baking sheet with parchment paper or greased aluminum foil.
2 . Combine butter, condensed coconut milk, and lemon pudding mix in a heavy saucepan over medium heat. Cook, stirring continuously, until mixture has thickened, about 10 minutes. Remove from heat.
3 . Beat in sweetener and lemon extract. Pour mixture onto the lined baking sheet and spread it out to an 1/4-inch thickness.
4 . Refrigerate until fudge is set, about 1 hour. Lift fudge out of the baking sheet using the parchment paper and cut into 1-inch squares. Serve chilled.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2 . Heat olive oil in a pan over medium-high heat; add onion and garlic. Saute until fragrant and slightly soft, 3 to 5 minutes.
3 . Combine water and egg substitute in a large bowl; add onion mixture, vegan beef crumbles, baguette, 1/4 cup ketchup, and parsley. Mix together by hand until well combined. Transfer mixture into the prepared loaf pan.
4 . Bake in the preheated oven for 30 minutes.
5 . Meanwhile, stir remaining ketchup and brown sugar together in a small bowl.
6 . Remove the loaf from the oven and brush with the ketchup mixture. Continue to bake until browned and a toothpick inserted into the center comes out mostly clean, about 30 minutes more. Let rest for about 10 minutes before slicing and serving.
1 . Cut the meat into thin, broad slices, beat them, salt, and sprinkle with pepper. Lay on them a slice of lard, a slice of cucumber.
2 . Wrap the meat with a roll so that it does not turn around you can dress it with a thread.
3 . Then fry finely chopped onions and put in a layer on a baking sheet. Lay zrazy on top.
4 . Add water and simmer until cooked. 15 minutes before ready to sprinkle with herbs. Take off the threads.
5 . Bon Appetit!!!
1 . Spread the filling on the whole pita bread, remove the nuts at the end so that when we roll the roll, the edge is glued and the nuts do not bother us. Roll and refrigerate for 1 hour.
2 . Quick roll with nuts is ready, cut in portions and serve.
3 . Bon Appetit!!!
4 . Mix nuts with condensed milk and soft butter.