Apple Breakfast Pizza - Lakeland Cooks!
Ingredients:
2 tablespoons all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (16.3-ounce) tube refrigerated super-sized biscuits
1 cup (4 ounces) shredded Cheddar cheese
2 small cooking/baking apples, peeled, cored and sliced thin
1/4 cup butter cut into small pieces
Directions:
Combine first three ingredients in a small bowl. Mix well and set aside.
Pat biscuits into 4-inch circles and place on a lightly greased baking sheet. Sprinkle shredded cheese evenly over circles, leaving quarter-inch borders. Arrange apple slices over cheese. Sprinkle cinnamon mixture over apples. Dot with butter. Bake at 350 degrees for 18 to 20 minutes. Makes 8 pizzas.
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This weekly version of our popular cooking show airs every Wednesday night as part of Lakeland News at Ten. Join host Sue Doeden as she provides cooking tips and techniques and some quick, easy recipes.
Aired September 22, 2005
Vegan Daiya Ice Cream Taste Test
Today's video is yet another taste test! Today we're tasting the Daiya Espresso Coffee and Classic Vanilla Bean coconut non-dairy frozen dessert :D Have you tried it? Let us know below what you thought!
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Brioche Cinnamon Rolls
While not a traditional cinnamon roll, these brioche cinnamon rolls are a truly decadent recipe! With butter as a key ingredient, the rolls become super creamy and utterly delicious. Plus, they're topped with a cream cheese frosting, which always makes anything even better!
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Skip ahead:
0:00 Intro
0:25 Adding the wet ingredients
2:25 Adding the dry ingredients and mixing
5:30 Adding butter and mixing
6:11 Letting the dough rise
7:35 Rolling out the dough
9:28 Adding filling to the dough
11:35 Rolling up the dough
13:09 Filling up the baking pan
14:52 Making the frosting
17:15 Frosting the cinnamon rolls
18:40 Tasting the cinnamon rolls
INGREDIENTS
For the rolls:
- 5 large eggs
- 1/2 cup warm milk (110-110°F)
- 2 tbsp neutral oil
- 1/2 cup sugar
- 5 cups all-purpose flour
- 2 1/4 tsp instant active dry yeast
- 1 tsp salt
- 1 cup butter
For the filling:
- 5 tbsp butter melted
- 1/2 cup brown sugar, lightly packed
- 1 tbsp cinnamon
For the frosting:
- 8 oz cream cheese, room temperature
- 4 tbsp butter
- 2 cups powdered sugar, sifted
- 1 1/2 tsp vanilla extract
- 2-3 tbsp whole milk
INSTRUCTIONS
For the cinnamon roll dough:
- In the bowl of an electric mixer, whisk the eggs to break the yolks. Add the milk, oil, and sugar. Whisk to incorporate. Add 2 cups of flour and yeast. Using the dough hook or by hand, mix the dough to incorporate the flour and yeast. Add the remaining flour and salt. Knead until it pulls away and cleans the side of the bowl but is slightly tacky, 6-8 minutes.
- With the mixer on medium-low speed, add the butter 1 tbsp at a time, allowing the butter to fully incorporate before adding more.
- Once all of the butter is incorporated, the dough will be smooth and elastic. Place the dough into an oiled bowl. Cover and allow to rise in a warm area until doubled in size, 1 to 1 1/2 hours.
- Once the dough has doubled in size, punch down to remove the air. On a lightly floured surface, roll out the dough in a rectangle measuring 18×16 inches.
- Brush the melted butter over the dough. Mix the brown sugar and cinnamon together and sprinkle evenly over the melted butter leaving ½-inch on the long side. Roll up the dough tightly towards the side with no sugar and pinch the seam together. Roll the dough onto the seam and cut into 12 equal rolls. Set individual rolls in a greased 9×13 baking dish and allow to rise in a warm place for 1 hour or until almost doubled in size. While rising, preheat the oven to 350°F.
- Once the rolls have risen, place them in the preheated oven. Bake until the rolls are golden brown and the temperature reads 190°F in the center, 30-40 minutes. Remove from the oven and cool. While the rolls are slightly warm but not hot, frost and serve.
For the frosting:
- In a medium bowl, combine the cream cheese and butter. Beat until smooth. Add the powdered sugar, vanilla, and 2 tbsp of milk. Beat on low until smooth, and adjust with more milk as needed to achieve the desired consistency.
#cinnamonrolls #breakfast #bread
Hand Rolled Pasta - Rosetta Costantino // Cook like an Italian
Follow Rosetta's lesson on how to make handmade pasta from scratch.
Vonnie's Pizza PIe
Easy, delicious, homemade pizza from scratch. Easier than you think!
The recipe is very subjective according to your taste. Following is what I used in our pizza. If you watch the video, you will see I didn't use all of the onion, pepper, and mushrooms.
I used a 14 metal pan which I sprayed with Pam. The recipe is a little vague because it all depends on what you want. Just follow the directions on the Martha White bag and it should be fine. There are also other pizza doughs out there if you can't find Martha White.
It is great heated up later, or I like mine cold!! It is the breakfast of champions!!!
Also, I mentioned the difference between frost free and freezers that need to be manually defrosted. The frost free just sucks all moisture out of the food eventually. It takes a while. Whereas, I can leave food uncovered in a defrost freezer for short periods and the food stays fresher for a loooooonger time.
RECIPE:
1 pound mild Italian sausage, browned
Real bacon bits
1 onion, diced
1 pepper, diced
5 mushrooms, diced
Green olives, sliced
Black olives, sliced
Basil
Red pepper flakes
Oregano
Garlic salt
1 can tomato sauce, I use Contadina Extra Thick and Zesty, put on however much you want
3 cups mozzarella cheese
2 bags Martha White Deep Dish Pizza Crust, this is for a 14 inch pan
1. Brown the sausage and set aside
2. Cut up veggies (add whatever you like)
3. Follow instructions on Martha White bag
4. After pricking the crust many times, bake in oven 5 minutes at 450 degrees
5. Layer tomato sauce, spices, meats, veggies and bake an another 10-15 minutes
6. Add mozzarella and bake an additional 5 minutes or until the cheese is melted just how you like it!
Chickpea Tofu Crispy Dippers [ vegan + soy-free w/ gluten-free option ]
Chickpea Tofu Dippers are light and crispy on the outside and wonderfully soft and delectable on the inside. Super easy to make. Don't have a deep-fryer? No problem, just shallow fry like I did here.
Wondering what the heck is Chickpea Tofu? It's an amazing soy-free, gluten-free tofu that you can make easily at home with water, salt, and chickpea flour. Also known as Shan Tofu or Burmese Tofu.
Video for Chickpea Tofu here:
Being fried, these are a once-in-a-while type of snack, but IMO so worth it.
CHICKPEA TOFU CRISPY DIPPERS RECIPE
INGREDIENTS
1 serving of Chickpea Tofu, ideally aged 2 or 3 days (1/4 recipe from
)
1/4 cup all-purpose flour (or use cornstarch for a gluten-free option) [59 cc]
1 tablespoon nutritional yeast [15cc]
a pinch or two of white pepper
a pinch or two of sea salt
1 tablespoon of nori, cut up into confetti (optional) [15cc]
vegetable oil for frying (just enough fill your saucepan to 1/2 to 1)
DIRECTIONS
Cut up Burmese tofu into 1 inch wide sticks. Size them based on your preference and the size of your cooking pot.
Mix the other ingredients together.
Gently press the a tofu stick into the flour mixture, repeating on each side. Continue with the rest, then repeat once more.
Heat your oil in a saucepan on medium high. Test that the oil is hot enough by carefully dropping in a small piece of tofu. The oil will bubble up immediately around the tofu if it is hot enough, but don't let the oil smoke.
Carefully, place a few pieces of the floured Burmese tofu in the oil. Leave enough space around the pieces to turn them over later. Cook for about 2-3 minutes or until the bottom is nicely browned.
Turn the pieces over using tongs (or chopsticks if you're confident with them) and cook for another 2 minutes or until that side is browned.
Remove the crispy dippers and let drain on a wire rack or paper towels.
Serve immediately with dipping sauce. Careful, the inside will be quite hot!
Enjoy!
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