Pumpkin pie spice
|1 ½ tablespoons|
|5.||Baking powder||1 teaspoon|
|2 ¼ cups|
|8.||Vegetable oil||½ cup|
|10.||Vanilla extract||1 tablespoon|
|2 ½ cups|
Chopped walnuts (Optional)
1 . Stage
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
2 . Stage
Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
3 . Stage
Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
4 . Stage
Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.
1 . Wash and dry the apples well, then each apple must be strung on thick wooden skewers.
2 . Pour water, corn syrup into a pot with a thick bottom and add sugar.
5 . Dip each apple into caramel on all sides.
6 . Cover the baking sheet with parchment and grease it very well with butter. Place apples on a baking sheet so that they do not touch each other.
7 . Let the caramels completely harden, after which you can serve. Bon Appetit!!!
1 . Preheat an outdoor grill for high heat and lightly oil the grate.
2 . Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
3 . Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4 . Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
5 . Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
6 . Slice chicken and top with salsa.
1 . Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2 . Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
3 . Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
4 . Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.
1 . In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
2 . In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.
1 . Chop onion, paprika, garlic and parsley.
2 . Put a frying pan on the fire, add butter, and when it begins to melt, begin to fry the onion and paprika.
3 . Add all the dry spices (Zira, oregano, salt, pepper, chili and sugar). Stir.
4 . Add tomatoes in their own juice and garlic.
5 . Cover and simmer for 5 minutes over medium heat.
6 . Gently add the eggs to the vegetables.
7 . Sprinkle with parmesan. Cover and leave for 5 minutes on low heat to allow the eggs to cook.
8 . Sprinkle the parsley on the ready dish and serve. Bon appetit!
1 . Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
2 . Place broccoli, onion, raisins, and bacon in a large bowl.
3 . Stir mayonnaise, sugar, and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper.
1 . Place black beans, white beans, tomatoes, and kale in a slow cooker.
2 . Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
3 . Transfer the onion to the slow cooker.
4 . Sprinkle with chili powder, garlic and herb seasoning, and salt.
5 . Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
6 . Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
7 . Stir in the heavy cream, allow to heat for a few minutes, and serve.
1 . Whip cream and vanilla together until soft peaks form. Fold whipped cream into vanilla pudding mixture.
2 . Mix in crushed chocolate wafers. Pour mixture into prepared pie shell. Chill for 1 hour. Just before serving, drizzle with chocolate syrup, if desired.
1 . Stir together vinaigrette and horseradish in a salad bowl. Add lettuce leaves, onion, and garden cress. Mix to combine.
1 . Pour olive oil into a multi-functional pressure cooker (such as an Instant Pot) and select the Sauté function. Cook and stir onion, carrot, celery, and bay leaf until vegetables are soft and onion has turned translucent, about 5 minutes.
2 . Add chicken broth, thighs, breasts, salt, thyme, marjoram, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully use tongs to remove chicken pieces to a large bowl to cool slightly; discard bay leaf.
4 . While chicken is cooling, mash butter with flour in a small bowl to make a smooth paste; set aside.
5 . Make dumplings: Combine flour, baking powder, and salt in a medium bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles the texture of cornmeal. Stir in parsley and set aside.
6 . Shred cooled chicken and return to the pot. Taste broth and season with salt and pepper if needed. Add peas and green beans. Stir in flour-butter paste until incorporated. Select Sauté function and bring broth to a boil.
7 . Pour buttermilk into dumpling mixture and stir until combined. Drop dough by heaping spoonfuls over the top of stew.
8 . Close the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until a skewer inserted into the center of a dumpling comes out clean, 10 to 12 minutes. DOTDASH MEREDITH FOOD STUDIOS
1 . Mix well until smooth.
2 . Fill the silicone molds with crumbs, making a rather thick layer, leaving indentations to fill with cream and fruit. Put the molds in the freezer while we are preparing the cream.
3 . Beat the egg. Add sugar and starch to it, mix well. Put the milk on the fire, when it becomes hot, add the egg mixture to it and constantly stir it over low heat until the desired density. Remove from heat and refrigerate.
4 . For baskets, grab your favorite fruits and slice as you like best.
5 . Take the baskets out of the freezer, put a tablespoon of cream inside.
6 . Put the fruit on the cream and serve. Keep in the refrigerator.
7 . Bon Appetit!!!
8 . Chocolate fruit baskets are the perfect solution to complete your meal. Cooking such a dish is not too difficult, you can experiment with creams and fruits. The baskets are very tender and tasty, and the fruits give the dish sourness and freshness. Such beauty is perfect for children's parties.
9 . Grind cookies into crumbs. Add melted chocolate and soft butter.