1 . Stage
In a small bowl, beat together the butter, confectioners' sugar and strawberry preserves until creamy. Cover, and refrigerate until serving.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
2 . Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
3 . Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
4 . Scoop batter into the prepared muffin tin.
5 . Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 16 muffin cups or line with paper liners.
2 . Stir together 2 cups flour, white sugar, baking powder, and salt in a large bowl; form a well in the center. Drain pineapple, reserving 1/4 cup juice; add juice to the well. Pour in milk, 1/4 cup melted butter, and beaten egg; mix just until blended. Portion batter into the prepared muffin cups. Spoon crushed pineapple over batter.
3 . Stir together remaining 1/2 cup flour, brown sugar, remaining 1/4 cup melted butter, and cinnamon in a small bowl until well combined; sprinkle over crushed pineapple.
4 . Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
1 . Heat a cast iron skillet over medium-low heat. Toast the coconut, stirring constantly, until brown and fragrant, 6 to 8 minutes. Transfer to a bowl. Add sesame seeds to skillet and toast, stirring constantly, until browned, 2 to 3 minutes. Add to the coconut.
2 . Warm 1/2 teaspoon of olive oil in the same skillet; add bay leaves and toast, flipping halfway, until browned on both sides, 2 to 3 minutes. Remove and add to the bowl of coconut. Add another 1/2 teaspoon of olive oil; toast chiles until browned, about 3 minutes. Remove immediately and add to the bowl.
3 . Add 1/2 teaspoon of oil to the skillet and toast cumin seeds until fragrant, 1 to 2 minutes. Add to the bowl. Repeat with coriander seeds. Break cinnamon stick into pieces and toast in the last 1/2 teaspoon of oil until fragrant, about 2 minutes. Transfer to the bowl. Repeat with cloves and black peppercorns.
4 . Let toasted spices cool completely, at least 20 minutes. Transfer to a mortar and grind until fine. Add turmeric and stir to combine. Keep spice mix in an airtight container, in a dark cool cabinet, for up to 6 months.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine flour, sugar, baking powder, and salt for crust in a bowl. Cut butter into the mixture with 2 knives or a pastry blender until crumbly; do not overmix. Stir in egg yolks. Press 1/2 of the mixture into a 9x13-inch baking pan, and set the remainder aside for the topping.
3 . Prepare filling: Mix apple slices with sugar, flour, and cinnamon until coated. Layer apples overlapping evenly on top of the crust. Drizzle any remaining juices from the apple mixture over top for added sweetness. Crumble the remaining crust mixture over the apples.
4 . Bake in the preheated oven until sides are bubbly and top is golden brown, about 40 minutes.
5 . While the bars are baking, mix powdered sugar, milk, and vanilla for icing together.
6 . Remove bars from the oven and immediately drizzle icing over top. Let cool to room temperature, about 30 minutes, before slicing into 12 bars and serving.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.
3 . Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix together cake mix, butter, 2 eggs, and 1 teaspoon vanilla in a large bowl until well-combined. Pat mixture into a 9x13-inch dish.
3 . Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer in a bowl. Slowly beat in confectioner's sugar. Pour over cake layer.
4 . Bake in the preheated oven until golden brown, 40 to 45 minutes. Cool before serving. Dorothy Bridges
1 . We take a fillet of duck (I had legs and thighs, I removed the fillet from the bone), lightly batter, salt, pepper to taste, cut the skin - so it is easier to melt the fat.
2 . Prepare the marinade. Chop the onion and a piece of ginger, crush the garlic. In 150 ml of dry white wine add 2 tbsp of cranberry or lingonberry sauce, mix.
3 . Layer the duck meat in a dish, pouring over the onion, ginger, garlic.
4 . Pour a marinade of wine and cranberry sauce on top, put a small crust and leave to marinate for 2-3 hours.
5 . After 3 hours, take the duck out of the marinade, wipe the meat with a napkin so that there is no excess liquid and put it on a hot pan with the skin down. After 3 minutes, turn the duck, turn down the heat, and cook until soft. I have my own ducks and I am completely confident in them, but I can not eat them "with blood", so I like to fry it completely - about 15 minutes. This is enough time for the duck to be without blood, but it has not yet become rubbery. After 15 minutes, remove the duck from the pan and leave it to "rest".
6 . Prepare the sauce. Pour the marinade (from the duck) into the pan where the duck was roasting, add a small piece of vegetable oil and cook everything for 5 minutes. Adjust salt and pepper to taste. Strain the sauce through a sieve.
7 . Pour the sauce on the plate, put the salad leaves on it
8 . Place slices of sliced duck on the salad and pour the rest of the sauce over it again. Sprinkle pomegranate seeds on top. Pomegranate seeds are not just for beauty, they complement the duck's taste very well. That's the dish we had for dinner on Saturday. Enjoy!
1 . Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
2 . Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
3 . Fluff quinoa with a fork. Stir in cilantro and lime juice.
1 . Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath.
2 . Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth.
3 . Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.
1 . Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
2 . Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
3 . Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
4 . Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
5 . Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2 . Sift flour, baking powder, baking soda, salt, and pumpkin pie spice for cookies together in a large bowl. Set aside.
3 . Combine shortening and brown sugar in a second large bowl. Beat using an electric mixer until light and fluffy, about 1 minute. Add pumpkin, egg, and vanilla extract; mix well until combined. Add 1/2 of the flour mixture and mix well. Add remaining flour mixture and mix again.
4 . Scoop tablespoonfuls of dough onto the prepared baking sheets, arranging 2 inches apart.
5 . Bake in the preheated oven until lightly browned at the edges, about 14 minutes, rotating baking sheets from top to bottom and front to back halfway through baking time.
6 . While the cookies bake, combine butter and maple syrup for icing in a medium bowl. Beat using an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and vanilla extract. Mix well. Add powdered sugar and beat until fluffy. Add food coloring and beat until uniform. Set aside.
7 . Remove cookies from the oven and let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack to cool completely, 20 to 30 minutes more. Pipe or spread icing onto cooled cookies and decorate with sprinkles as desired.
1 . Rinse langoustines and remove paws, put them in a pan. Salt and pepper, fry on both sides.
2 . Put sliced lime or lemon in a pan, pour water. Simmer for about 3 minutes so that the lobsters are steamed from the inside.
3 . Remove the pan from the heat and let the langoustines stand for 5 minutes so that they absorb the aromatic liquid.
4 . Bon Appetit!!!
5 . Fried Langoustines with Garlic and lime are fragrant, tender, juicy and tasty. Preparing such a dish is quite simple and quick, they are great for any side dish or fresh vegetables. If desired, you can use your favorite spices and soy sauce during cooking. Langoustines must first be thawed, if you bought raw shrimp then the cooking time needs to be slightly increased.
6 . Heat the oil well in a frying pan, put the sliced garlic and fry for about 1 minute.