How To make Brown Sugar Filling
1/2 c Packed Brown Sugar
1/2 c Finely chopped nuts
1 1/2 ts Ground Cinnamon
Mix 1/2 cup packed brown sugar, 1/2 cup finely chopped and 1.5 ts ground cinnamon. Source: Betty Crocker's Cookbook, 6th Edition
How To make Brown Sugar Filling's Videos
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Vanilla Extract:
Pyrex Pie DIsh:
Organic Ground Cinnamon:
1 and 1/4 cup flour
1 stick butter
1/2 cup brown sugar
1 tsp ground cinnamon
vanilla (1 tsp - 1 tbsp)
3-4 apples
1/4 brown sugar
1 tsp cinnamon
juice of 1 lemon (about 2 tbsp)
1 tbsp butter
1 and 1/2 tbsp flour
vanilla
Mini apple pies :
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Super Soft & Fluffy Cinnamon Rolls Recipe
The softest cinnamon rolls I ever made! Before they used to turn out so dry and crummy, but now I don't use any other recipe than this one!
Printable RECIPE:
DOUGH (CLICK ABOVE LINK FOR METRIC MEASUREMENTS)
2½ cups all purpose flour
¼ cup sugar
2¼ teaspoons instant yeast
½ teaspoon salt
½ cup whole milk
3 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
¼ cup water
FILLING
¼ cup butter soft
⅓ cup brown sugar
1 tablespoon cinnamon
pinch salt
CREAM CHEESE GLAZE
4 ounces cream cheese room temperature
2 tablespoons butter room temperature
¾ - 1 cup confectioner's sugar
½ teaspoon vanilla
INSTRUCTIONS
For the dough, combine in a large bowl the flour, sugar, instant yeast and salt. Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted. Add vegetable oil and vanilla.
Cool milk mixture to lukewarm if necessary. You should barely be able to feel it when you stick your finger in it. Make a well in the dry ingredients and add milk mixture. Add egg and water. Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough. Knead 6-8 minutes using the dough hook attachment or by hand. Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky. If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth. Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
While dough is rising, combine the brown sugar and cinnamon in a small bowl for the filling. Once the dough has proofed, roll out into a rectangle that measures 15x10 inches. Use a small amount of flour on your work surface to prevent sticking. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture. Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
Using a sharp knife or a piece of string, cut the roll into 8-12 buns. Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic. Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles. Set aside to cool while making the frosting.
For frosting, cream together cream cheese and butter until smooth. You can do this by hand or with an electric mixer. Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
Frost cinnamon rolls while they are still slightly warm but not too hot. The frosting should not melt. Serve immediately or keep well wrapped in the refrigerator for up to 5 days.
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1 Minute EDIBLE COOKIE DOUGH!???? 3 EASY Ways! Small Batch Edible Cookie Dough Recipe
Easy Edible Cookie Dough Recipe ! 1 Minute Microwave Edible Cookie Dough
PRE-ORDER MY COOKBOOK ❤ :
Edible Chocolate Chip Cookie Dough in the microwave:
50 g (6 tbsp) All purpose flour
30 g (1½ tbsp) unsalted butter
1 tbsp Brown sugar
2 tbsp White sugar
⅛ tsp Salt
30 g (2 tbsp) Milk
2 tbsp Chocolate chips
The cookie dough may seem soft, that's due to the melted butter and milk. For a firmer texture you can refrigerate the dough. It's up to you whether you like a softer texture or a firmer texture.
Edible Sugar Cookie Dough in the microwave:
50 g (6 tbsp) All purpose flour
30 g (1½ tbsp) unsalted butter
2 tbsp White sugar
⅛ tsp Salt
30 g (2 tbsp) Milk
¼ tsp Vanilla
Small handful of Sprinkles
The cookie dough may seem soft, that's due to the melted butter and milk. For a firmer texture you can refrigerate the dough. It's up to you whether you like a softer texture or a firmer texture.
Edible Double Chocolate Chip Cookie Dough in the microwave:
40 g (5 tbsp) All purpose flour
1½ tbsp Unsweetned cocoa powder
30 g (1½ tbsp) unsalted butter
1 tbsp Brown sugar
2 tbsp White sugar
⅛ tsp Salt
30 g (2 tbsp) Milk
2 tbsp Chocolate chips
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Enjoy!
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No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
Make This Apple Pie Filling for your Pies & Tarts
Print the Recipe:
Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Caramel Recipe
Silky smooth homemade caramel is beyond easy to make and perfect in cakes, cupcakes, frostings, ice cream and even coffee! When made at home you can control the caramelization from lightly golden to dark and complex; always better than store-bought and just plain delicious.
RECIPE:
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