Buttery Popcorn Bread!
Buttery style popcorn freshly made, whizzed up into a homemade loaf of bread?! Ok then, sign me up! A recipe that has been sent to me a few times to try, this is quite an eggy texture, slightly sweet and in a way, on the brioche side in some ways – which is no bad thing! The buttery topping is optional and you could add different flavoured popcorns, but you are left with a quirky bread that can work as both sweet or savoury! Play around with this concept and see what you think!
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How to Eat Heathly for Cheap! 24 Low Budget Easy Affordable Recipes | BEST RECIPES OF 2022! ????
#extremebudgetmeals #budgetmeals #cheapmeals
I can't believe 2022 is coming to an end! What an amazing year it has been! Thank you SO MUCH for being here and letting me share new recipes week after week! Today I'm sharing 24 of my favorite and most popular recipes! You can find most of these recipes in my blog which is linked below AND you can also snag my ebook which is currently on sale! Buy one get them ALL for just $7! We really appreciate you all for being here and we'd love for you to enter today's giveaway! You can find details on how to enter below! Happy New Year!
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Purchase HERE:
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Gluten Free bread recipe:
3 ingredient bread:
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Some of my favorite things! + items I shared in today's video!
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My veggie broth:
save ALL my veggie scraps! I put them in the freezer in a large ziplock back when it's full, I dump them into a large pot, cover with water and bring to a boil on my stove top! Once its boiling, I reduce to low and cook for 1-4 hours, just depending on how deep of flavor you'd like! I add seasonings and let cool. I store it in recycled jars in my fridge for up to 1 week otherwise I'll store it in my freezer for up to 6 months
My homemade chili seasoning:
2 tsp paprika
4 tbsp garlic powder
4 tbsp minced onion
2 tbsp onion powder
1 tsp salt
4 tbsp chili powder
1 tsp Italian
1 tsp cayenne
1 tsp chili flakes
2 tbsp cumin
1 tsp cinnamon
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playlist)
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GIVEAWAY IS NOW CLOSED
Giveaway ends January 7, 2023 at 8a PST, no entries will be accepted after
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Homemade Corn Flakes Recipe | My Harry Potter Kitchen (Ep. 14)
This week we're making an easy homemade Corn Flakes recipe that is the perfect breakfast recipe to start your day! This healthy breakfast treat is really simple to make and tastes just like the real thing (sorry Kellogg's!) so follow along to find out how to make corn flakes at home.
New to my channel? Welcome to My Harry Potter Kitchen - the series where I'll be re-reading the books and creating a recipe for every food and drink item featured along the way! If you're a Harry Potter fan and love Harry Potter inspired food then you're in for a treat!
Missed last week's episode? Catch up on the recipe for our simple Homemade Marmalade recipe here:
Fancy giving this homemade corn flakes recipe a go? You can follow the step by step instructions in the video and the full list of ingredients are listed below.
If you're a fan of #HarryPotter and want to keep up to date with all the latest recipes from #MyHarryPotterKitchen then be sure to subscribe and hit the notification bell so you don't miss a thing!
Ingredients:
For the sponge:
- 1 tbsp muscovado sugar
- 200ml hot water
- 175g finely ground cornmeal
- pinch of salt
- 1-2 tbsp coarsely ground semolina
I'll be back next week with another Harry Potter recipe!
In the meantime be sure to follow me on:
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Filmed & Edited by Ian Yarwood
Easy Cornbread Recipe | Georgian Mchadi Corn Cakes with Walnuts
Learn how to make this easy cornbread recipe of Georgian Mchadi Corn Cakes. Discover the unique and amazing flavor combination of cornmeal and walnuts. Soft and fluffy these corn cakes are a vegan delight.
This type of mchadi corncakes with added walnuts originate in the western part of the country, where corn and walnuts are staple food.
These corncakes are especially delicious when hot, cut lengthwise, buttered, and sandwiched with a slice of Georgian sulguni cheese. Other moderately salty cheeses can be used instead of sulguni cheese. The baking soda (or baking powder) mixed with the yogurt will make the corn cakes soft and fluffy. The walnuts add the unique twist to this otherwise common corn cakes.
Make these mchadi the same day when you are expecting guests. They can also be easily reheated in the microwave in the next few days.
Makes 9 to 10 corn cakes
Serves 5 to 6
1 pound/454g stone-ground white cornmeal
1/2 teaspoon salt
1 2/3 cup/400g matsoni or plain yogurt
1 teaspoon baking soda
2 large eggs, lightly beaten
1/4 cup/60ml warm water
1 cup/120gram ground walnuts
1/4 cup sunflower or canola oil, more as needed
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of Georgian Cuisine. Thank you!
Find many more Georgian recipes on Tamada's Table YouTube channel.
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Coffee Beans Cookie recipe by Food castle
These Cookies are as tasty as beautiful they look. The aroma of Coffee and Butter when they are being baked, is heavenly.
These Cookies areso simple and easy to make try it .
Ingredients
15g Hot milk
7g Coffee
1 Egg yolk
100g unsalted butter
155g cake flour
15g cocoa powder
30g corn starch
#coffee#cookiesrecipe#coffeecookies#coffeebiscutis#
BEST BISCUIT RECIPE EVER!
Y'all, these biscuits will melt in your mouth and blow your mind. This recipe is so simple, quick, and most importantly it is out of this world delicious. Eat right out of the oven, make biscuits and gravy, or spread your favorite jam on top. RECIPE BELOW!
RECIPE
dry ingredients:
4 cups all purpose flour
2 Tbsp sugar
1 Tbsp kosher salt
1 Tbsp baking powder
1 tsp baking soda
add:
1 cup butter, diced into cubes and kept cold
wet ingredients:
1 cup sour cream
1 cup Sprite or sparkling water
to brush on top:
2 T heavy cream
HONEY BUTTER:
1 stick butter, left at room temperature for at least an hour
2 T honey
HOW TO
Preheat your oven to 400 degrees (on convection if possible)
Preheat a large cast iron pan or baking sheet tray
In a food processor, pulse together all of the dry ingredients (except the butter)
Add the cold cubed butter (important that it is kept cold beforehand!) and continue to pulse until the butter breaks up into small pea sized pieces
Add the sour cream and sprite and pulse until all ingredients just come together (about 10-15 times)
Sprinkle flour on your countertop or cutting board and scrape out the dough onto the surface. Using your hands, knead the dough until it JUST comes together, adding a few sprinkles of flour as you go to keep the dough from being too wet.
Pat the dough out until it is about 1 inch or slightly thicker. Punch out rounds using a cookie cutter or an alternative such as a mason jar or coffee cup. Combine the excess dough, pat out as you did before, and repeat.
Pull your hot pan out of the oven, grease with a little butter, and add your biscuits keeping them at least 1 inch apart.
Using a pastry brush, brush the tops of the biscuits with just a bit of heavy cream. If you don't have a pastry brush, use a small spoon.
Bake in the oven for 15 minutes until the outsides of the biscuits are golden brown.
While the biscuits are baking, combine softened butter (left out at room temperature for an hour or so) and honey with a fork or small spatula until well combined. Store at room temperature.
Brush the tops of the biscuits with honey butter and a sprinkle of salt.
EAT and ENJOY!
Store leftover biscuits on the counter and reheat in the oven.